Buku Abel comes from the highlands of Ethiopia’s Guji Zone, where several hundred smallholder farmers grow coffee around the village of Buku Abel. Farms in this area sit between 2,100–2,300 meters, giving the coffee a slow maturation and vibrant, fruit-forward character.
This lot is made up of Ethiopian heirloom varieties and is naturally processed. After harvest, unripe cherries are carefully removed by floating and hand sorting. The ripe cherries are then dried whole on raised beds for two to three weeks, with continued sorting throughout the drying process.
In the cup, Buku Abel is intensely sweet and fruit-forward. We find ripe mango and papaya, jammy berry sweetness, and warm chai-like spice, followed by a rich chocolate note. It’s a vibrant expression of natural Ethiopian coffee with a long, exceptionally sweet finish.
