ETHIOPIA BUKU SAYISA - FILTER (ANAEROBIC NATURAL)

Region: Hambela, Guji, Oromia
Variety: 74114
Process: Anaerobic natural
Altitude: 2000-2300m
Notes: Grape, violets, bubblegum

This coffee comes from Buku Sayisa village in Hambela Woreda, Guji Zone, Oromia Region, Ethiopia. The producing area is part of the wider Guji coffee-growing region in southern Ethiopia. The coffee is grown at an altitude of approximately 2000 to 2300 meters above sea level.

The producing community is made up of smallholder farmers. Coffee is grown on small plots of land close to farmers’ homes and forms an important part of household income, community life, and local agricultural tradition. The Guji people have a long-established relationship with coffee cultivation, with harvesting and post-harvest work often connected to family and community practices. During the harvest season, cherries are hand-picked with attention to ripeness and consistency.

The harvest period runs from October to December. The variety listed for this coffee is 74114. The coffee is grown in red clay soil that is described as fertile, well-drained, and suitable for coffee cultivation. Annual rainfall in the area is approximately 1200 to 1599mm.

The Hambela Buku Sayisa area benefits from high elevation, significant rainfall, and nutrient-dense soil. These conditions support the cultivation of high-quality Arabica coffee and create a suitable environment for slow cherry development. The soil in the area is rich, well-draining, and nutrient-dense, providing a strong agricultural foundation for coffee trees.

Coffee farming in Hambela Buku Sayisa is carried out using traditional cultivation methods. Ripe cherries are hand-picked during the harvest season to support uniformity and quality. The coffee is received from more than 600 family-owned farms located between approximately 1900 and 2300 meters above sea level.

The anaerobic process uses selected cherries placed inside sealed, oxygen-free tanks. Fermentation takes place under controlled conditions for approximately five to ten days. After fermentation, the coffee is dried and prepared for further processing. This method is based on controlled fermentation before drying and final preparation.