Organic Ethiopian Guji Baku
Notes
The area around Buku Sayisa is renowned for producing certified organic coffee, a rarity due to the high costs of official certification. While most Ethiopian farmers naturally practice organic farming, few pursue the formal certification process.
Buku Sayisa, located in West Guji, is a washing station that specializes in natural processing. Ripe, sorted cherries from farms at an altitude of 2,300 masl are dried for 12 to 15 days on raised beds. By meticulously avoiding over fermentation during the drying process, Buku Sayisa producers craft elegant cup profiles like this Grade 1 coffee. Traceability is a key focus at Buku Sayisa, where a voucher system is used to track each coffee lot throughout the production chain. This system ensures that every step, from the receiving station to the drying stage, is documented, tying the coffee back to the farmers who produced it.
The Oromo people of the Guji region have their own unique origin story for the discovery of coffee, reflecting its deep cultural significance. According to their legend, instead of Kaldi the goatherder, the Oromo sky god Waaqa wept over the wrongful death of a loyal servant, and his tears brought forth a new plant from the earth. Since as early as the 10th century, coffee has been revered in Oromo culture as a special plant, with beans mixed with fats to provide energy on long journeys.
Centuries later, Guji farmers continue to follow traditional growing methods that enhance the region’s fertile soil. Many indigenous coffee varieties still thrive on Ethiopia’s coffee farms. Coffee is typically intercropped with maize, barley, wheat, beans, and other crops that sustain the farmers' families.
Cupping Notes
Notes of blueberry, honeydew, and jasmine honeysuckle, resulting in a sweet and sugary taste
The area around Buku Sayisa is renowned for producing certified organic coffee, a rarity due to the high costs of official certification. While most Ethiopian farmers naturally practice organic farming, few pursue the formal certification process.
Buku Sayisa, located in West Guji, is a washing station that specializes in natural processing. Ripe, sorted cherries from farms at an altitude of 2,300 masl are dried for 12 to 15 days on raised beds. By meticulously avoiding over fermentation during the drying process, Buku Sayisa producers craft elegant cup profiles like this Grade 1 coffee. Traceability is a key focus at Buku Sayisa, where a voucher system is used to track each coffee lot throughout the production chain. This system ensures that every step, from the receiving station to the drying stage, is documented, tying the coffee back to the farmers who produced it.
The Oromo people of the Guji region have their own unique origin story for the discovery of coffee, reflecting its deep cultural significance. According to their legend, instead of Kaldi the goatherder, the Oromo sky god Waaqa wept over the wrongful death of a loyal servant, and his tears brought forth a new plant from the earth. Since as early as the 10th century, coffee has been revered in Oromo culture as a special plant, with beans mixed with fats to provide energy on long journeys.
Centuries later, Guji farmers continue to follow traditional growing methods that enhance the region’s fertile soil. Many indigenous coffee varieties still thrive on Ethiopia’s coffee farms. Coffee is typically intercropped with maize, barley, wheat, beans, and other crops that sustain the farmers' families.
Cupping Notes
Notes of blueberry, honeydew, and jasmine honeysuckle, resulting in a sweet and sugary taste