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ETHIOPIA — BUKU ABEL | DRY PROCESS NATURAL
A vibrant, fruit-forward Ethiopian natural with exceptional sweetness and aromatic complexity. Sun-dried coffee cherries bring forward fleshy mango and ripe papaya, followed by jammy berries and warming notes of chai, cinnamon, and star anise. Bittersweet artisan chocolate adds depth beneath the fruit, while lively acidity keeps the cup clean and balanced. The finish is long, concentrated, and remarkably sweet.
Tasting Notes
Mango, ripe papaya, berry preserves, chai spice, cinnamon, and dark chocolate; juicy acidity, syrupy sweetness, and a long fruit-filled finish.
Best Brews
• Pour-over (V60 / Kalita / Chemex) — bright tropical fruit, aromatic spice, and greater clarity
• Aeropress or Clever Dripper — fuller body with jammy fruit and chocolate sweetness
• French press — rich texture, ripe fruit, and a lingering cocoa finish
Origin
Buku Abel, Guji Zone, Ethiopia. Grown by smallholder farmers at approximately 2,100–2,300 meters above sea level and processed at a family-operated station. Ripe cherries are carefully sorted and slowly sun-dried on raised beds for two to three weeks, producing a clean natural coffee with vivid fruit, complex spice, and exceptional sweetness.
Roast
Light roast to preserve the coffee’s tropical fruit, lively acidity, and aromatic complexity.
Brew Recipes
• Pour-over: 16–18 g coffee / 250 g water, medium-fine grind, 92–95°C, 2:30–3:15 total brew time
• Aeropress: 16 g coffee / 200 g water, medium-fine grind, 1:30–2:00 steep
• French press: 30 g coffee / 500 g water, medium-coarse grind, 4:00–5:00 steep
• [Espresso not recommended]
Storage
Whole bean recommended. Store in a cool, dark place in an airtight container and use within 3–4 weeks of roast for the fullest expression of its fruit, spice, and chocolate notes.
Serve when you want a vivid, tropical, and exceptionally sweet coffee—bright and aromatic when hot, or refreshingly fruit-forward over ice.
ETHIOPIA — BUKU ABEL | DRY PROCESS NATURAL
A vibrant, fruit-forward Ethiopian natural with exceptional sweetness and aromatic complexity. Sun-dried coffee cherries bring forward fleshy mango and ripe papaya, followed by jammy berries and warming notes of chai, cinnamon, and star anise. Bittersweet artisan chocolate adds depth beneath the fruit, while lively acidity keeps the cup clean and balanced. The finish is long, concentrated, and remarkably sweet.
Tasting Notes
Mango, ripe papaya, berry preserves, chai spice, cinnamon, and dark chocolate; juicy acidity, syrupy sweetness, and a long fruit-filled finish.
Best Brews
• Pour-over (V60 / Kalita / Chemex) — bright tropical fruit, aromatic spice, and greater clarity
• Aeropress or Clever Dripper — fuller body with jammy fruit and chocolate sweetness
• French press — rich texture, ripe fruit, and a lingering cocoa finish
Origin
Buku Abel, Guji Zone, Ethiopia. Grown by smallholder farmers at approximately 2,100–2,300 meters above sea level and processed at a family-operated station. Ripe cherries are carefully sorted and slowly sun-dried on raised beds for two to three weeks, producing a clean natural coffee with vivid fruit, complex spice, and exceptional sweetness.
Roast
Light roast to preserve the coffee’s tropical fruit, lively acidity, and aromatic complexity.
Brew Recipes
• Pour-over: 16–18 g coffee / 250 g water, medium-fine grind, 92–95°C, 2:30–3:15 total brew time
• Aeropress: 16 g coffee / 200 g water, medium-fine grind, 1:30–2:00 steep
• French press: 30 g coffee / 500 g water, medium-coarse grind, 4:00–5:00 steep
• [Espresso not recommended]
Storage
Whole bean recommended. Store in a cool, dark place in an airtight container and use within 3–4 weeks of roast for the fullest expression of its fruit, spice, and chocolate notes.
Serve when you want a vivid, tropical, and exceptionally sweet coffee—bright and aromatic when hot, or refreshingly fruit-forward over ice.