Skip to content

Buki

Chocolate, Pineapple, Peach



Original price €10,00 - Original price €38,00
Original price
€10,00
€10,00 - €38,00
Current price €10,00

Producer

Various smallholder
farmers

Location

Uraga,
Oromia,
Ethopia

Process

Natural

Variety

Heirloom varieties

Elevation

2200-2250MASL

Brew Advice


Espresso
In: 19.7g
Out: 42g
Time: 28 Seconds

Milky Espresso
In: 20g
Out: 36g
Time: 27

V60
Coffee In: 17g
Water In: 255g
Time: 2.30-3.00 minutes

The Buki Station

The Buki washing station is located 2km from the town of Uraga, in Guji's Oromia district of Ethiopia. Coffees from this station are delivered by local farmers daily, purchased in cherry, and processed accordingly. Typically, washed coffee are depulped on the same day, fermented overnight before being washed clean and dried on raised beds. It takes 8-15 days to fully dry washed coffees under the sun. Coffees in Ethiopia are typically traceable to the washing station level, where smallholder farmers—many of whom own less than 1/2 hectare of land, and as little as 1/8 hectare on average—deliver cherry by weight to receive payment at a market rate. The coffee is sorted and processed into lots without retaining information about whose coffee harvest is in which bag or which lot.

Processing & Profile

There are several ways coffee is prepared for market in Ethiopia. Large estates are privately owned and operated by hired labor; the coffee is often picked, processed, and milled on the property. On the other end of the spectrum, “garden coffee” is brought by a farmer in cherry form to the closest or most convenient washing station, where it is sold and blended with other farmers’ lots and processed according to the desires of the washing station. Co-op members will bring their cherry to be weighed and received at a co-op washing station, where there is more traceability to the producer level as per membership rosters of the co-operative. The profile of Ethiopian coffees will vary based on a number of factors, including variety, process, and microregion. As a general rule of thumb, natural processed coffees will have much more pronounced fruit and deep chocolate tones, often with a bit of a winey characteristic and a syrupy body. Washed coffees will be lighter and have more pronounced acidity, though the individual characteristics will vary.