Ethiopia Washed Buku

Origin Story

Coffee isn’t merely well-adapted to Ethiopia’s terroir — it evolved in the understory of the majestic forests of what is today Ethiopia. It should come as no surprise, then, that the heirloom varieties still grown there produce flavors that can’t be found anywhere else on earth. And within Ethiopia, we haven’t found anyone producing more flavorful coffees more consistently than the Adinew family operation, METAD. It operates the first CQI-certified lab in Africa and the highly trained teams at its washing stations apply best-in-class quality control processes to create opportunities for thousands of smallholder coffee growers. This lot was grown by members of the Buku Farmers Association and fully washed by METAD at its washing station in Hambela.

Sensory

The washed Buku is a bounty of stone fruit and soft citrus, which is a perfect example of terroir for this coffee.

The Ethiopia Washed Buku, sourced by Intelligentsia Coffee, represents the distinct profile of the Hambela region. Produced by the Buku Farmers Association, this lot utilizes the washed process, a method often employed to highlight the inherent acidity and clean cup profile of the bean. The coffee features Heirloom varietals, which are celebrated for their genetic diversity and complex character.

In the cup, this selection presents notes of stone fruit and soft citrus. While individual experiences vary, those exploring the flavor wheel may find these characteristics typical of high-quality Ethiopian coffees, which are frequently noted for their bright, nuanced acidity. By focusing on traditional processing and regional heritage, this coffee offers a clear expression of its origin, providing a balanced experience that emphasizes the delicate interplay between fruit-forward sweetness and a refined, tea-like structure often associated with the region's output.