Ethiopia Guji - Buku Abel - Anaerobic Natural

Impressions: Berry. Peach. Sweet.

Fragrance: Berry. Custard. Peach. Citrus. Aroma: Berry. Peach. Jasmine. Vanilla. Taste: Peach. Berry. Sweet. Acidity: Vibrant. Juicy. Sweetness: Exceptional Finish: Berry. Nut. Honey.

AeroPress 2 min. at 190 degrees.



  • Berry
  • Peach
  • Sweet
  • Custard
  • Citrus
  • Jasmine
  • Vanilla
  • Juicy
  • Nut
  • Honey


Origin Data

Country: Ethiopia

Zone: Guji

Woreda: Arbegona

Variety: 74165 (A locally selected sub-variety of Ethiopian Heirloom)

Elevation: 2100 MASL

Process: Anaerobic Natural


Wondafrash Edema owns the coffee processed at the Guji Buku Abel washing station. As one of 29 siblings, he and his younger brothers took over their father's coffee farms. Their father, Ababa Edema, was a generational coffee farmer in Guji who sold coffee to exporters. 


After studying at Addis Ababa University, Wondafrash returned to his village to manage his father's farm. He and his brothers decided to export their coffee directly instead of selling to local exporters. Today, they own numerous farms across the Guji region. 


The coffee is meticulously hand-picked to ensure only perfectly ripe cherries are selected. It then undergoes a 72-hour anaerobic fermentation, tightly controlled and overseen by Beselot (pictured). After fermentation, the coffee is sun-dried on raised beds for two weeks until it reaches the ideal 12% moisture level. This method of anaerobic fermentation and sun drying results in a coffee with a sweet and complex fruit flavor profile. 

Beselot at the Guji Buku Abel washing station.