Ethiopia Buku Sayasa Supernatural

Tasting Notes: Strawberry, Maraschino cherry, Hibiscus

Region: Buku Sayasa community, Hambela District, Guji Zone, Oromia Region, Ethiopia Farm: Smallholder farmers organized around EDN Ethiopian Coffee Altitude: 1900-2300 masl Varietals: Local arabica landraces and heirloom cultivars Process: Natural

A juicy and floral cup with a delicate berry character, gentle sweetness, and a bright, refreshing finish. This natural coffee comes from smallholder farmers in Buku Sayasa, in Ethiopia’s western Guji Zone, where coffee is grown at high elevations among the region’s dense forests and diverse ecosystems. The cherries are delivered to EDN’s nearby Chelchele processing station, where they are sorted for ripeness, fermented in cold water for 24 hours, and dried on raised beds for three to four weeks. The station works with hundreds of smallholder farmers, providing a dedicated place to process and preserve the distinct character of coffees from this remote part of Guji.

Sourced from the Buku Sayasa community within the Hambela District of Ethiopia’s Guji Zone, this lot represents the collaborative efforts of smallholder farmers organized around EDN Ethiopian Coffee. The coffee is comprised of Heirloom varieties cultivated at elevations ranging from 1900 to 2300 meters above sea level. As a natural-processed coffee, it undergoes a drying method where the fruit remains intact with the seed, a technique often associated with pronounced sweetness and complex acidity.

Offered by Discovery Coffee, this selection highlights the distinct profile of the region, featuring notes of strawberry, maraschino cherry, and hibiscus. When evaluating such profiles, enthusiasts often consult the flavor wheel to better categorize the vibrant, fruit-forward characteristics typical of high-altitude Ethiopian harvests. This specific offering provides a clear look at how traditional processing and regional terroir converge to create a unique sensory experience.