Wash Station: Buku Sayisa

Origin: Guji, Ethiopia

Process-type: Natural

Varietal: Ethiopian Landraces

Cup: Raspberry, Cooked Peach, Cantaloupe, Blueberry, Rue

This coffee comes from the Buku Sayisa kebele (town) in the high altitude forests of Guji. Several hundred farmers deliver coffee to Buku station. Most farmers have a couple hundred trees or less. The people in this region are Guji Oromo. Coffee farming has been a core part of their culture for many generations.

Guji is one of the oldest coffee growing regions in Ethiopia. The high altitude mountain forests of Guji are storied. The Ethiopian landrace varietals that flourish here in their native habitats are a cherished treasure in the coffee world. Altitudes are bonkers with farmers planted up to 2300 meters above sea level. The soil in the area is highly fertile sandy loam with good water retention and drainage. Producers intercrop with other native trees based on the age of coffee trees and other needs. Such practices provide shade and nurtures an all-around healthy ecosystem that does not require fertilizers to achieve phenomenal quality.

The station is run by Ismael Hassen. Quality control at the station is second to none. This a natural processed lot, so coffee is laid out in still in its fruit to dry rather than the fruit being stripped away and fermented and washed off like in washed processed coffees. Coffee is laid out on raised beds and turned frequently to ensure even drying. It takes about 2-3 weeks to dry. The result is a top tier, fruit forward natural lot.

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