Ethiopia: Dry Process Hambela Buliye

This coffee comes from Buliye village, in Hambela. The station where the coffee is processed is Buno Buliye Buliye, and sits at a very high altitude of 2195 meters above sea level. They process around 1.5 containers of dry process coffee, which believe it or not, is on the small side. These lots are made up of coffee from several hundred different farmers, most with only a couple hundred coffee trees or less. You tend to see coffee intercropped with other fruits and vegetables, "false banana" being one the more common food staples to see planted in the Hambela region. Dry processing is the oldest coffee processing method still used, and involves drying the coffee bean and cherry whole. From pictures you see, you might think you can just dump the cherries to the beds and wait. This is not the case, and the best lots take a lot of preparation! The coffee has to be spread out to a layer depth of only a few centimeters, no more, in order to allow air flow. The coffee is turned hourly, or even more frequently, in order to facilitate even drying and keep the coffee from molding. It's not difficult, but requires constant attention. Workers continually pull out lower quality coffee in the form of physical defects and coffee that was not harvested at peak ripeness in order to cultivate Grade 1 quality. This coffee is a farmgate coffee that is great as a fruity espresso.

Cupping Notes:  Big rustic fruits, earthy sweetness, notes of plum, strawberry-rhubarb, dried apricot, and an aromatic woody aspect in the finish

Brew Recommendations: Espresso, Drip, French Press, Pour Over

Varietal: Heirloom Cultivars

Region: Buliye Kebele, Hambela Wamena

Altitude: 2195 meters above sea level

Equity Pricing (EP) Levels

Sustaining Level: $16 per 12 oz bag (check out subscriptions for deep discounts) | More info below

Uplifting Level: $20 per 12 oz bag (check out subscriptions for deep discounts) | More info below

Benefacting Level: $24 per 12 oz bag (check out subscriptions for deep discounts) | More info below

Sourced from the Buliye Kebele in the Hambela Wamena region, this Ethiopia: Dry Process Hambela Buliye is produced by Buno Buliye. The coffee features Heirloom varietals grown at 2195 masl and is prepared using the dry process, a method often associated with a heavier body and pronounced fruit-forward characteristics. Offered by Keia & Martyn's Coffee, this selection highlights the distinct terroir of Ethiopia.

The cup profile presents a complex interplay of rustic fruits and earthy sweetness, characterized by notes of plum, strawberry-rhubarb, and dried apricot, balanced by an aromatic woody aspect. When evaluating these specific attributes, drinkers may find it helpful to reference the flavor wheel to better categorize the nuanced sensory experience provided by this unique lot. This coffee serves as a compelling example of how traditional processing techniques can shape the final expression of regional heirloom varieties.