Ethiopia Buku Sayisa Dry Process

Blueberry, Honeydew Melon, Jasmine, Honeysuckle

The Buku Sayisa washing station sits in West Guji, which counts among Ethiopia's most esteemed growing areas. It's a Wonka place, churning out dry/natural brews that turn more heads than a chiropractor's conference. This peacock cup gets its tail feathers thanks to the station's meticulous work. First the Buku folks gathered crops from village outgrowers, then they sorted the cherries for ripeness, then they dried them for two weeks on raised beds, turning them over and over to avoid unwanted fermentation. To ensure traceability, they also leaned on a voucher system that maps every cherry back to the farmer that produced it. Every step of production was an extra-mile affair, and the effort shows from sip one. 

Blueberry is the big note here, but it doesn't serve up blueberry muffins or crumbles. Instead, it brings... blueberries. The unadulterated fruit. Wild. Juicy. Restrained in size. Arrogant in color. The thing that distinguishes it from, say, a blueberry gummy, is the acid. When you pick a berry off the vine, the sugar comes with a zing, and that's exactly what you get here. Add to that a hit of honeydew melon, and you have a fruit duo worthy of a gold-plated v60 (you've got one of those, don't you?). And like a misguided Lothario, this brew also shows up with way too many flowers. Jasmine rises on the cool, some honeysuckle, and probably a few other pedals that the florists among you would recognize. Finally, look for a beefy body in this coffee. It's not Glen Powell or anything, but for a fruit-forward dry process from Ethiopia, it feels like it's been pumping iron and guzzling Myoplex.

Bottom line: this is an all-around stellar coffee, the kind of cup pour over cones were made for. 

• Process - Natural
• Varietal - Dega, Kurame,74110
• Mill - Buku Sayisa
• Altitude - 2,300 MASL

Best for:

• Pour Over
• Aeropress
• French Press
• Drip Machine
• Single Origin Espresso