Baku Sayisa

This micro-lot is grown in the Guji Zone of the Oromia region in southern Ethiopia. The altitude in this area rangers from approx 2000-2300 masl. The region is known for it's lush vegetation and fertile soil. The soil type is predominately rich, well draining and nutrient dense. Alongside the high altitude, mountains, rainfall and soil quality this makes for exceptional coffee growing.

Only ripe cherries are picked from the trees, then the team filter through and remove any unripe, overripe or defect cherries. This step is crucial for producing a high-quality final product. The cherries are then placed on raised sun beds to dry for 2-4 weeks or until they reach optimum moisture level. The cherries are turned frequently to ensure even drying.

After the drying process is complete, the coffee's are stored in a cool room for a few weeks. This resting period helps to develop the flavours. After the drying process, the beans are then hulled to remove the dried outer skin and pulp. They are then milled to remove the parchment layer.

For the communities, coffee is not just merely a crop but a way of life. It's deeply embedded in their traditions and daily routines. It serves as a source of livelihood, cultural identity, and social cohesion within the community. They take pride in their coffee growing and often celebrate harvest season with festivals and ceremonies. 

This coffee is a co-op farmed, natural 74114. It has delicious dark berry flavour notes with cola and creamy milk chocolate.