Beku Abel – Natural – Ethiopia

At altitudes of 2,095–2,122 m, in the heart of the Guji region, the Beku Abel processing station receives ripe cherries from small local farmers who grow traditional Ethiopian varieties — Kumie, Diga, and Wilsho. The rich volcanic soil and balanced microclimate give the coffee a distinctive, elegant character.

For this natural coffee, the cherries are slow-dried on raised beds for 15–20 days, turned regularly to ensure even drying and precise fermentation control.

The result is a velvety, sweet coffee with notes of ripe peaches, toffee, and milk chocolate, a rounded body, and delicate acidity. A balanced, refined expression of Guji’s natural profile — fruity and intense, yet clean and elegant.