Landrace
Anaerobic Natural
Buku Sayisa

Tastes Like: Preserved dried fruits, chamomile tea, salted lime

Origin: Buku Sayisa, West Guji, Ethiopia

Variety: Landrace

Producer: Esayas Beriso

Elevation: 2000-2350 masl

Process:  96 Hours Natural Anaerobic

Farm and Producer

Esayas Beriso farms in the highlands of Hambela Wamena in Ethiopia’s Guji region. Before working full time in coffee, he held a government job in nearby Dimtu and collected cherries with his brothers for local wet mills. He left that work in 2009 to focus on the farm. His wife, Meskerem, helps manage the harvest and purchases from neighboring growers. This Buku Sayisa selection comes from elevations of 2,000–2,350 meters.

Variety

Ethiopian landraces comprise locally maintained Arabica populations rather than one uniform variety. Their diversity helps explain the range of Ethiopian coffees, while growing site and post-harvest work remain important to each lot.

Processing

Anaerobic processing limits oxygen exposure during fermentation. This changes the conditions for microbial activity and can influence aroma, acidity, and texture.

Natural processing dries the coffee with the cherry surrounding the seed. Contact with the fruit during fermentation and drying can contribute to fruit expression and body; careful moisture management remains important.