ETHIOPIA - HEIRLOOM - NATURAL

The Guji region in the south of the Ethiopia has ancient ties to coffee farming — it's part of the genetic homeland of Arabica, where wild coffee plants still grow in the forests and farming traditions stretch back generations.

Buku Abel is a washing station in the Guji highlands, sitting at around 2,000 metres above sea level. Smallholder farmers from the surrounding area deliver their cherries here for sorting and processing. The region is known for its rich, fertile soil — ideal for the indigenous heirloom varieties that thrive here and produce some of the most distinctive and complex coffees in the world.

After delivery to the station, cherries are carefully sorted before being laid out to dry on raised African beds.

The sugars in the cherry ferment slowly around the bean during drying, leaving behind distinctive notes of maraschino cherry, bakewell tart and rose.

As a natural coffee we recommend grinding slightly coarser than you might usually, to extract all those cherry and rose notes. As espresso it's rich and dessert-like, with the bakewell tart character particularly prominent. 

Try it like this! - Steep 42g of coarse ground coffee with 500g water in your french press (or cold brew maker if you have one) for 24 hours for a deliciously refreshing cold brew! Serve over ice.