THE FARM: This coffee comes from small holder farmers in Kebele (town) Buku Sayisa, Guji Zone, a region of very altitude that ranges from 2100 to 2300 meters above sea level. These lots are made up of coffee from several hundred different farmers, most with only a couple hundred coffee trees or less. The people in this region are known as Guji Oromo, and coffee farming has been a core part of the culture in the highland areas for many years.

This coffee is dry processed. Dry processing is the oldest coffee processing method still used, and involves drying the coffee bean and cherry whole. The coffee has to be spread out to a layer depth of only a few centimeters, no more, in order to allow air flow. The coffee is turned hourly, or even more frequently, in order to facilitate even drying and keep the coffee from molding. It's not difficult, but requires constant attention and, we believe, yields the most authentic flavor of the bean.

OUR ROAST: It's apparent from the outset that this coffee is fruit-forward, aromatic, and sweet. The ground coffee has notes of berries both fresh and dried, with pulpy fruit accents, and aromatic spices, like clove gum. The wetted crust is very sweet, intensely fruited, with aromatic floral accent notes that add a complex layer within. Our deep roast delivers a blackberry flavor that pushed through heavier roast tones of dark cocoa, and rustic cacao.

*** All prices are per pound ***