Ethiopia Buleye
RM 60.00 – RM 180.00
Cranberry, Plum, Orange
Producer Abiyot Boru, is well versed in coffee and has a history of producing both washed and natural specialty grade coffees. He has an eye for quality and enjoys experimenting with the processing techniques, which has proven very successful as he has produced some truly unique cups.
Ripe, red cherry is selectively handpicked and processed on the farm. Cherry is laid on drying beds and patios to sundry and is raked frequently to ensure even drying. It takes approximately 16 to 22 days for cherry to dry. Once dry, cherry is stored in a warehouse for approximately 2 months. Then, cherry is transported to Dari Kidami dry mill to be milled and prepared for export.
Guji coffee has only recently been distinguished from neighboring Sidamo and Yirgacheffe. However, due to their incredible quality and unique profiles, they are quickly gaining international recognition. The Guji region receives ample rainfall and is marked by steep mountainous terrain: perfect conditions to support the vast array of coffee grown here.
Area: Buleye Kebele, Guji
Process: Natural
Variety: Heirloom
Altitude: 2195 masl
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- NY (New York) 2/3; specifies the quality is standard to the Green Coffee Association of New York. 2/3 refers to the amount of defects permitted in the lot; a maximum of nine secondary defects, and no primary defects.
- SSFC (Strictly Soft Fine Cup); Strictly Soft beans are grown at relatively low altitudes (under 1200 meters). Beans grown at lower altitudes mature quickly and produce a lighter, less dense bean. This term also means the beans are free of hard rioy taints. Fine Cup means it is a specialty grade coffee.
- 17/18 refers to the screen size. These beans are one screen size larger than 14/16, denoting a larger bean. Larger bean size is generally linked to higher quality.
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