Guji Buku Abel Ethiopian Anaerobic Natural
ROAST: Light
ORIGIN: Buku Abel, Hambella, Guji, Ethiopia
NOTES: Blueberry, Raspberry, Milk Chocolate, Fruit Jam
Lush, Juicy & Wildly Refined
A modern Guji masterpiece—bold, fruit-forward, and layered with jammy sweetness. This anaerobic natural from producer Wondefrash delivers a sensory rush of blueberry compote, raspberry brightness, and silky milk chocolate depth. It’s both experimental and balanced, a stunning showcase of what meticulous fermentation can do at high elevation.
The Story Behind Buku Abel
Coffee runs deep in Wondefrash’s family of 29 siblings, nearly all of whom work in coffee. He began his career as an exporter, helping manage his family’s coffees before taking a leap of his own when Ethiopia’s coffee laws changed in 2017—allowing exporters to also produce. By 2019, he had built his first washing station, Buku Abel, perched high in Hambella at 2,350 meters.
Six seasons in, Buku Abel has become a name synonymous with innovation and excellence. Wondefrash’s third year experimenting with anaerobic fermentation has produced his most harmonious cup yet—vivid fruit intensity meets structured sweetness, the product of experience, patience, and precision.
The Anaerobic Process – Control, Clarity & Complexity
This anaerobic natural is all about refinement through restraint:
✅ Selective Harvest – Only ripe cherries are handpicked and floated to remove defects.
✅ Anaerobic Fermentation – 72 hours in sealed tanks allows controlled microbial activity, enhancing sweetness and depth.
✅ Slow Drying – Cherries are dried on raised beds under shade to preserve structure and vibrancy.
✅ Resting & Milling – Stabilized in parchment before export for maximum flavor integrity.
Flavor Profile – Jammy, Sweet & Velvety Smooth 🍇🍫
☕ Aroma: Bursting with blueberry jam and cocoa powder.
☕ First Sip: Juicy raspberry meets lush fruit jam sweetness.
☕ Body: Syrupy, round, and full with a creamy chocolate undertone.
☕ Finish: Long and indulgent—ripe berries fade into velvety milk chocolate.
Origin & Process
📍 Region: Hambella, Guji, Ethiopia
🌱 Variety: 74165
🚜 Process: Anaerobic Natural (72-Hour Fermentation)
🏔 Elevation: 2,350 masl
Perfect for Fruit-Lovers & Fermentation Fans
Whether brewed as a pour-over or espresso, Guji Buku Abel Anaerobic bursts with clarity and candy-like sweetness. A coffee that bridges old-world terroir with new-school technique—lush, juicy, and impossible to forget.
ROAST: Light
ORIGIN: Buku Abel, Hambella, Guji, Ethiopia
NOTES: Blueberry, Raspberry, Milk Chocolate, Fruit Jam
Lush, Juicy & Wildly Refined
A modern Guji masterpiece—bold, fruit-forward, and layered with jammy sweetness. This anaerobic natural from producer Wondefrash delivers a sensory rush of blueberry compote, raspberry brightness, and silky milk chocolate depth. It’s both experimental and balanced, a stunning showcase of what meticulous fermentation can do at high elevation.
The Story Behind Buku Abel
Coffee runs deep in Wondefrash’s family of 29 siblings, nearly all of whom work in coffee. He began his career as an exporter, helping manage his family’s coffees before taking a leap of his own when Ethiopia’s coffee laws changed in 2017—allowing exporters to also produce. By 2019, he had built his first washing station, Buku Abel, perched high in Hambella at 2,350 meters.
Six seasons in, Buku Abel has become a name synonymous with innovation and excellence. Wondefrash’s third year experimenting with anaerobic fermentation has produced his most harmonious cup yet—vivid fruit intensity meets structured sweetness, the product of experience, patience, and precision.
The Anaerobic Process – Control, Clarity & Complexity
This anaerobic natural is all about refinement through restraint:
✅ Selective Harvest – Only ripe cherries are handpicked and floated to remove defects.
✅ Anaerobic Fermentation – 72 hours in sealed tanks allows controlled microbial activity, enhancing sweetness and depth.
✅ Slow Drying – Cherries are dried on raised beds under shade to preserve structure and vibrancy.
✅ Resting & Milling – Stabilized in parchment before export for maximum flavor integrity.
Flavor Profile – Jammy, Sweet & Velvety Smooth 🍇🍫
☕ Aroma: Bursting with blueberry jam and cocoa powder.
☕ First Sip: Juicy raspberry meets lush fruit jam sweetness.
☕ Body: Syrupy, round, and full with a creamy chocolate undertone.
☕ Finish: Long and indulgent—ripe berries fade into velvety milk chocolate.
Origin & Process
📍 Region: Hambella, Guji, Ethiopia
🌱 Variety: 74165
🚜 Process: Anaerobic Natural (72-Hour Fermentation)
🏔 Elevation: 2,350 masl
Perfect for Fruit-Lovers & Fermentation Fans
Whether brewed as a pour-over or espresso, Guji Buku Abel Anaerobic bursts with clarity and candy-like sweetness. A coffee that bridges old-world terroir with new-school technique—lush, juicy, and impossible to forget.
ROAST: Light
ORIGIN: Buku Abel, Hambella, Guji, Ethiopia
NOTES: Blueberry, Raspberry, Milk Chocolate, Fruit Jam
Lush, Juicy & Wildly Refined
A modern Guji masterpiece—bold, fruit-forward, and layered with jammy sweetness. This anaerobic natural from producer Wondefrash delivers a sensory rush of blueberry compote, raspberry brightness, and silky milk chocolate depth. It’s both experimental and balanced, a stunning showcase of what meticulous fermentation can do at high elevation.
The Story Behind Buku Abel
Coffee runs deep in Wondefrash’s family of 29 siblings, nearly all of whom work in coffee. He began his career as an exporter, helping manage his family’s coffees before taking a leap of his own when Ethiopia’s coffee laws changed in 2017—allowing exporters to also produce. By 2019, he had built his first washing station, Buku Abel, perched high in Hambella at 2,350 meters.
Six seasons in, Buku Abel has become a name synonymous with innovation and excellence. Wondefrash’s third year experimenting with anaerobic fermentation has produced his most harmonious cup yet—vivid fruit intensity meets structured sweetness, the product of experience, patience, and precision.
The Anaerobic Process – Control, Clarity & Complexity
This anaerobic natural is all about refinement through restraint:
✅ Selective Harvest – Only ripe cherries are handpicked and floated to remove defects.
✅ Anaerobic Fermentation – 72 hours in sealed tanks allows controlled microbial activity, enhancing sweetness and depth.
✅ Slow Drying – Cherries are dried on raised beds under shade to preserve structure and vibrancy.
✅ Resting & Milling – Stabilized in parchment before export for maximum flavor integrity.
Flavor Profile – Jammy, Sweet & Velvety Smooth 🍇🍫
☕ Aroma: Bursting with blueberry jam and cocoa powder.
☕ First Sip: Juicy raspberry meets lush fruit jam sweetness.
☕ Body: Syrupy, round, and full with a creamy chocolate undertone.
☕ Finish: Long and indulgent—ripe berries fade into velvety milk chocolate.
Origin & Process
📍 Region: Hambella, Guji, Ethiopia
🌱 Variety: 74165
🚜 Process: Anaerobic Natural (72-Hour Fermentation)
🏔 Elevation: 2,350 masl
Perfect for Fruit-Lovers & Fermentation Fans
Whether brewed as a pour-over or espresso, Guji Buku Abel Anaerobic bursts with clarity and candy-like sweetness. A coffee that bridges old-world terroir with new-school technique—lush, juicy, and impossible to forget.
ROAST: Light
ORIGIN: Buku Abel, Hambella, Guji, Ethiopia
NOTES: Blueberry, Raspberry, Milk Chocolate, Fruit Jam
Lush, Juicy & Wildly Refined
A modern Guji masterpiece—bold, fruit-forward, and layered with jammy sweetness. This anaerobic natural from producer Wondefrash delivers a sensory rush of blueberry compote, raspberry brightness, and silky milk chocolate depth. It’s both experimental and balanced, a stunning showcase of what meticulous fermentation can do at high elevation.
The Story Behind Buku Abel
Coffee runs deep in Wondefrash’s family of 29 siblings, nearly all of whom work in coffee. He began his career as an exporter, helping manage his family’s coffees before taking a leap of his own when Ethiopia’s coffee laws changed in 2017—allowing exporters to also produce. By 2019, he had built his first washing station, Buku Abel, perched high in Hambella at 2,350 meters.
Six seasons in, Buku Abel has become a name synonymous with innovation and excellence. Wondefrash’s third year experimenting with anaerobic fermentation has produced his most harmonious cup yet—vivid fruit intensity meets structured sweetness, the product of experience, patience, and precision.
The Anaerobic Process – Control, Clarity & Complexity
This anaerobic natural is all about refinement through restraint:
✅ Selective Harvest – Only ripe cherries are handpicked and floated to remove defects.
✅ Anaerobic Fermentation – 72 hours in sealed tanks allows controlled microbial activity, enhancing sweetness and depth.
✅ Slow Drying – Cherries are dried on raised beds under shade to preserve structure and vibrancy.
✅ Resting & Milling – Stabilized in parchment before export for maximum flavor integrity.
Flavor Profile – Jammy, Sweet & Velvety Smooth 🍇🍫
☕ Aroma: Bursting with blueberry jam and cocoa powder.
☕ First Sip: Juicy raspberry meets lush fruit jam sweetness.
☕ Body: Syrupy, round, and full with a creamy chocolate undertone.
☕ Finish: Long and indulgent—ripe berries fade into velvety milk chocolate.
Origin & Process
📍 Region: Hambella, Guji, Ethiopia
🌱 Variety: 74165
🚜 Process: Anaerobic Natural (72-Hour Fermentation)
🏔 Elevation: 2,350 masl
Perfect for Fruit-Lovers & Fermentation Fans
Whether brewed as a pour-over or espresso, Guji Buku Abel Anaerobic bursts with clarity and candy-like sweetness. A coffee that bridges old-world terroir with new-school technique—lush, juicy, and impossible to forget.