- Origin: Ethiopia
- Region: Guji
- Town: Buku Sayisa
- Washing Station: Hambela Wamena
- Farmer: 430 Smallholders
- Crop: 2022
- Altitude: 2000-2350m
- Variety: Wolisho Dega
- Processing: Natural
A note from our supplier, Tropiq Nordic Approach:
Buku Sayisa is a coffee that first caught our attention in 2019, in a big way! This year is no different with this lot expressing such amazing clarity, crisp bright fruit with layers of florals and complexity. Buku Sayisa means “Blessed Valley” and is the name of the valley in which the site is situated. This area of Hambela Wamena is some of the highest altitudes for coffee growing, at 2350 masl. The farmers delivering cherry here deliver on horseback due to the uneven terrain around the site. We have seen a lot of development and investment at this station, putting in place protocols to ensure better drying and building a new dry mill in Hambela.
This lot is from Buku, a district of Hambela Wamena in the broader Guji Zone. This coffee has been picked at maturity with the strict supervision from the farmer Mr.Esayas Beriso. The farm supplies to SNAP coffee exporters. Buku is one of the highest elevated coffee growing areas in Ethiopia with an altitude of 2,350 meters above sea level. The farm plots are scattered and the terrain is uneven, so farmers deliver cherry on horseback.
Coffee cherries are harvested by family members, then hand-sorted to remove unripe and overripe cherries before they are delivered to the washing station for processing. Cherry prices reached as high as 28 this season. The cherries will then be moved to the drying beds. Underripe and defective cherries will be sorted out by hand during the first days. When producing naturals the level of fermentation will be determined by the thickness and layer during the first days of drying in combination with temperature. Fermentation is slower at higher altitudes as temperatures are generally lower. The cherries are dried in a relatively thin layer at about 3-4 cm the first days. They will build up the layers to 6-10 cm after a few days. The coffees are moved frequently and they will be covered during the hottest hours of the day to protect the cherries from intense sunlight, then again at night to protect against humidity. This will also help improve quality as the coffee is rested and the drying more homogeneous. Drying naturals at these altitudes can take up to 20 days.
There is a lot of coffee in Ethiopia, and many good lots. But things are not always as straightforward as they seem. What you cup is not always what you get. With most washing stations, this really depends on the relationship to the suppliers, at what stage you draw the sample and the local warehousing and dry milling facilities used.
Tropiq is a Nordic Approach company providing supply chain management services for transparent and traceable coffees direct from origin. Our team in Addis Ababa visit producers, washing stations and warehouses throughout the season. In the peak of the season we are daily in dialogue with the millers and exporters. Having people on the ground gives us early and direct access to samples, first-hand information on coffees, immediate entry to warehouses and timely quality control.
Our coffee comes in craft paper bags which contain a plastic liner on the inside to guarantee freshness of our coffee. Please dispose properly at your local plastic trash container. The Village Coffee is roasted fresh every week, and best consumed within four weeks after roast date. Store your coffee in a dry, dark and cool place, avoid the fridge.