Description
From the Guji zone in southern Ethiopia - a well balanced naturally processed fruity and floral cup
with notes of berries, melon, and jasmine/juniper florals with a lasting sweet finish.
Buku Sayisa is a washing station located in West Guji, Ethiopia, renowned for producing certified organic coffee. While most Ethiopian farmers naturally follow organic farming practices, Buku Sayisa is one of the few that pursue formal certification, setting it apart in a region where certification is rare due to high costs. The station specializes in natural coffee processing, with ripe cherries sourced from farms at an altitude of 2,300 meters above sea level. These cherries are dried for 12 to 15 days on raised beds, with careful attention to avoid overfermentation. This meticulous process results in elegant cup profiles, exemplified by the Grade 1 (G1) coffee produced here, which is noted for its sweet and sugary taste, with flavor notes of berries, slight melon, and jasmine/juniper floral notes.
Traceability is a core value at Buku Sayisa, with a voucher system that tracks each lot of coffee throughout the production chain. This ensures every stage, from the receiving station to the drying beds, is documented, tying the coffee directly to the farmers who cultivated it.
The Guji region, where Buku Sayisa is located, holds a deep cultural connection to coffee, particularly among the Oromo people, who have their own origin story of its discovery. In their legend, the Oromo sky god Waaqa wept over the unjust death of a servant, and from those tears, a coffee plant grew. Coffee has been a vital part of Oromo culture since at least the 10th century, with beans historically mixed with fats for energy during long journeys. Today, Guji farmers continue to use traditional growing methods, intercropping coffee with maize, barley, wheat, and beans to sustain their families, while indigenous coffee varieties thrive in the region’s fertile soil.
Ethiopian coffee, known for its bright fruit and floral notes, exceptional acidity, and sweetness, is celebrated worldwide despite making up only 3-4% of global coffee production. The country’s coffee is graded based on both physical and cup qualities, with the highest grades—1 and 2—classified as specialty coffee. Among the notable coffee-growing regions, Yirgacheffe, Sidama, and Guji, where Buku Sayisa is located, stand out for their distinct and remarkable flavor profiles.
The Buku Sayisa coffee is produced by the Buku Sayisa Mill, managed by Azeb Tadesse Coffee Supply, and features varieties such as Dega, Kurame, and 74110. The natural processing method is used, with the harvest season running from November to January.
REGION sidama
ZONE guji
PROCESS sundried natural
VARIETY dega, kurame, and 74110
ALTITUDE 2300 m
