Ethiopia Guji Buku Sayisa 🤩
FLAVOR NOTES: Blueberry, Honeydew, Jasmine Honeysuckle, Sweet & Sugary
LIGHT ROAST
Imagine a love affair between wild Ethiopian blueberries and delicate jasmine honeysuckle, creating a seductive sweetness that dances on your tongue. Each sip unveils layers of complexity, as notes of fresh honeydew melon emerge like whispered secrets, leading to an enchanting finale of pure sugary bliss. This is more than a flavor profile – it’s a romantic symphony in your cup, where floral delicacy meets bold fruit in perfect harmony.
GEOGRAPHY: Region Kigumo, Muranga County
PRODUCER: Buku Sayisa Mill, Azeb Tadesse Coffee Supply
PROCESS: Natural
VARIETY: Heirloom
Product details
Journey to Buku Sayisa | A Coffee Adventure in the Clouds
From the misty mountains of West Guji comes a coffee that’s not just a drink – it’s a ticket to coffee’s birthplace. Grown at a breathtaking 7,500 feet where ancient coffee forests touch the Ethiopian sky, this isn’t your average morning brew.
The Story in Your Cup:
Picture this: way up in the highlands, where the air is crisp and mornings are wrapped in mountain mist, master coffee artisans at Buku Sayisa are performing what can only be described as coffee alchemy. They select the perfect cherries and let them bask in the African sun for two weeks on elevated beds – because great things can’t be rushed.
A Tale of Gods and Coffee:
Legend has it these beans were born from the tears of Waaqa, the sky god himself. For over a thousand years, the Oromo people have been guardians of these precious heirloom coffee trees, growing them among ancient stones and rich volcanic soil. Modern farmers still dance to this ancient rhythm, letting their coffee grow wild and free alongside local crops, just as their ancestors did for centuries.
What Makes This Coffee Epic:
Grown at skyscraper heights in Ethiopia’s coffee paradise
Crafted by artisans who treat coffee like fine art
Heirloom varieties passed down through generations
Each bag tells you exactly which patch of mountain paradise your beans came from
Ready to taste history? This isn’t just coffee – it’s your invitation to join an age-old adventure that started in the very place where coffee was born. No passport required, just a cup and a sense of wonder.
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Quick Comparison
| Ethiopia Guji Buku Sayisa 🤩 remove | El Salvador Santa Ana remove | Park Ethiopia remove | Kenya AA Kangiri New Irati remove | Park Decaf Coffee remove | Park House Blend remove | |
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| Name | Ethiopia Guji Buku Sayisa 🤩 remove | El Salvador Santa Ana remove | Park Ethiopia remove | Kenya AA Kangiri New Irati remove | Park Decaf Coffee remove | Park House Blend remove |
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| Rating | 1 review | |||||
| Price | $24.95 | $19.95 | $18.00 | $24.95 | $18.00 | $18.00 |
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| Description | FLAVOR NOTES: Blueberry, Honeydew, Jasmine Honeysuckle, Sweet & Sugary LIGHT ROAST Imagine a love affair between wild Ethiopian blueberries and delicate jasmine honeysuckle, creating a seductive sweetness that dances on your tongue. Each sip unveils layers of complexity, as notes of fresh honeydew melon emerge like whispered secrets, leading to an enchanting finale of pure sugary bliss. This is more than a flavor profile - it's a romantic symphony in your cup, where floral delicacy meets bold fruit in perfect harmony. GEOGRAPHY: Region Kigumo, Muranga County PRODUCER: Buku Sayisa Mill, Azeb Tadesse Coffee Supply PROCESS: Natural VARIETY: Heirloom | FLAVOR NOTES: Dried Fruit, Roasted Nuts, Dark Chocolate DARK ROAST Like twilight settling over volcanic peaks, this coffee seduces with its deep, mysterious presence. Dark chocolate notes emerge like velvet shadows, while smokey undertones whisper tales of transformation by flame. As it lingers, roasted nuts dance a slow waltz on your palate - a rich, indulgent finale that beckons you back to the depths of the cup. GEOGRAPHY: Region Santa Ana PRODUCER: Various smallholders PROCESS: Washed VARIETY: Bourbon, Pacas | The Ethiopia Mother Station Natural is a wonderfully rich and complex coffee, tiered with round, fruit forward notes and exquisite aromatics. | FLAVOR NOTES: Black Cherry, Tropical Fruit, Caramel, Roasted Hazelnut, Floral LIGHT ROAST Deep in the heartland of Murang'a County, where volcanic soils whisper ancient stories, the New Irati Factory crafts some of Kenya's most captivating coffees. Here, in the misty highlands where coffee cherries slowly ripen to perfection, over 600 smallholder farmers tend to their precious trees with generations of wisdom. This isn't just coffee processing - it's an art form perfected over half a century, where every bean tells a story of meticulous care, from dawn harvest to the final rays of African sun. GEOGRAPHY: Region Buku Sayisa Kebele, Hambela Wamena, Guji Zone, Oromia PRODUCER: Kangiri Farmers Cooperative Society, New Irati Factory PROCESS: Washed VARIETY: Ruiru 11, Batian, SL34, SL28 | With the darker roasts the body became heavier and sugars further caramelized, exhibiting notes of marzipan, pipe tobacco, dark chocolate, and molasses. | A blend of East Asian and Central American coffees roasted dark that makes for a heavier blend, bringing a lower acidity, carmelized sugars, dark chocolate, roasted almonds, honey, maple syrup and blueberry notes. |
| Content | Journey to Buku Sayisa | A Coffee Adventure in the Clouds From the misty mountains of West Guji comes a coffee that's not just a drink - it's a ticket to coffee's birthplace. Grown at a breathtaking 7,500 feet where ancient coffee forests touch the Ethiopian sky, this isn't your average morning brew. The Story in Your Cup: Picture this: way up in the highlands, where the air is crisp and mornings are wrapped in mountain mist, master coffee artisans at Buku Sayisa are performing what can only be described as coffee alchemy. They select the perfect cherries and let them bask in the African sun for two weeks on elevated beds - because great things can't be rushed. A Tale of Gods and Coffee: Legend has it these beans were born from the tears of Waaqa, the sky god himself. For over a thousand years, the Oromo people have been guardians of these precious heirloom coffee trees, growing them among ancient stones and rich volcanic soil. Modern farmers still dance to this ancient rhythm, letting their coffee grow wild and free alongside local crops, just as their ancestors did for centuries. What Makes This Coffee Epic: Grown at skyscraper heights in Ethiopia's coffee paradise Crafted by artisans who treat coffee like fine art Heirloom varieties passed down through generations Each bag tells you exactly which patch of mountain paradise your beans came from Ready to taste history? This isn't just coffee - it's your invitation to join an age-old adventure that started in the very place where coffee was born. No passport required, just a cup and a sense of wonder. | Dark Temptation | A Santa Ana Legend High above the bustle of everyday life, where volcanic soils whisper ancient secrets to coffee roots, the artisans of Santa Ana craft a coffee that defies ordinary description. This isn't just a dark roast - it's an exploration of coffee's darker nature, where fire meets finesse in perfect harmony. Each bean in your cup has been carefully nurtured at heights where eagles soar, demanding extra patience and precision from the farmers who tend these slow-growing treasures. Here, at elevations above 1,200 meters, time itself seems to slow down, allowing each cherry to develop profound depth and character. The Magic in the Darkness:
Perfect For:
| The Ethiopia Mother Station Natural is a wonderfully rich and complex coffee, tiered with round, fruit forward notes and exquisite aromatics. We are quite fond of the lighter registers that showcased notes of merlot, strawberries, and a balanced brightness. The darker registers we found to be rather tasty, as they exhibited velvety notes of dark chocolate, cloves, and roasted marshmallows. All in all, this is a sophisticated coffee that shines in an array of brew methods. We’d recommend it as a bright and complex pour over, or a juicy and sweet contemporary espresso shot. | The Art of Precision | A Kenyan Coffee Legacy In the rolling hills of Murang'a, where rich volcanic soil cradles coffee roots, magic happens before dawn. As first light touches the mountains, hundreds of skilled hands begin their daily ritual - selecting only the ripest cherries for what will become an extraordinary coffee journey. At the historic New Irati Factory, coffee isn't just processed - it's transformed through a mesmerizing dance of tradition and precision. Each cherry embarks on a carefully choreographed journey: from the gentle morning harvest to an evening float in crystal-clear mountain water, from overnight fermentation to the final sun-soaked rest on raised beds. What makes this coffee truly special is the human touch. Mill managers don't rely on machines or timers - they know the perfect moment of fermentation by feel, a skill passed down through generations. Dense, high-quality beans are hand-sorted in washing channels, pushed gently with wooden tools in a rhythm as old as the hills themselves. The Magic Behind Every Bean:
| With the darker roasts the body became heavier and sugars further caramelized, exhibiting notes of marzipan, pipe tobacco, dark chocolate, and molasses. | A blend of East Asian and Central American coffees roasted dark that makes for a heavier blend, bringing a lower acidity, carmelized sugars, dark chocolate, roasted almonds, honey, maple syrup and blueberry notes. This combination of coffees produce a smooth and deliciously drinkable cup of coffee that can be enjoyed by itself or with all the trimmings. |
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