#00E Ethiopian - NEW to the collection!

Origin - Ethiopian

Location - Shakisso Town Guji, Ethiopia

Producer - Korate

Process - Natural

Varietal - 74110, 74112 & Heirloom

Cupping score - 85.5

Altitude - 1900-2300

Tasting notes - Dark Chocolate, Parma Violets & Cream

Buno Coffee Trading is a relatively small exporter who manage 7 washing stations located in the area of Guji in Ethiopia’s southern region. Very high terroir at well over 2000 masl and an abundance of relatively young, healthy trees whose maturation is gradual, means ideal conditions are present for producing outstanding cup qualities. Producers in the area grow their coffee around the lush forests of the hills and village outskirts under the shade of indigenous trees like Cordia Africana (wanza), acacia and albizia.

Buno was established in 2018 and is managed by Mr. Abiyot who oversees the selection of partner farmers, the processing of cherry and the drying practices. Buno is focused on working with farmers with between 8-15 hectares of land which makes quality improvements easier to manage and ensures that produced volumes of cherry can be separated into single producer micro-lots. To encourage farmers to wait to pick only fully ripened cherries, Buno pays farmers a premium of one birr for every kilo delivered after the harvest. Additionally, Buno provides a credit line to farmers during the off-season for harvest related expenses. The loan is then deducted from their payment upon cherry selection, interest free.

One of Buno’s sites, Dikitu, has 120 raised beds which are exclusively for processing natural coffees.

9 farmers contributed to this lot who, on average, have farms 6 hectares in size.

Coffee in this area grows under a canopy of native shade trees. The local soil is volcanic fertile red soil and deep sandy loam.

This lot has been processed as a traditional natural, then cherry are received and floated to remove immature, overripe and floaters. Once this process is complete the coffee is simply laid on raised beds to dry for up to 35 days days depending on weather conditions, at first the coffee is spread as thin as a single cherry to promote even drying and avoid any mould formation, the cherries are than gradually stacked up on thicker layers as those are getting drier.

The washing station was established in 2005 and has been managed under Abiyot Boru for 10 years.