Raised drying beds at the Buku washing station, Hambela Wamena, West Guji

Ethiopia | Guji Buku | Heirloom Natural Grade 1

Upcoming Roast / 320g
$30.00
$30.00
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Raised drying beds at the Buku washing station, Hambela Wamena, West Guji
  • Raised drying beds at the Buku washing station, Hambela Wamena, West Guji
  • Coffee farms around Buku at up to 2,350 metres above sea level
Ethiopia | Guji Buku | Heirloom Natural Grade 1

Ethiopia | Guji Buku | Heirloom Natural Grade 1

$30.00
$30.00
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Upcoming Roast
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Pickup availability

80 Somersby Falls RD, Somersby NSW
Pickup unavailable today. Ready after next roast date.

This coffee’s roasted in our filter style — meaning it’s designed to shine as black coffee rather than with milk. That doesn’t mean you have to brew it as a pour-over though. You can make it however you like — espresso, moka pot, AeroPress or anything in between. We simply roast it a little lighter to highlight the bean’s origin flavours giving you a cup that’s clean, vibrant and full of clarity.

Lighter roasting keeps more of the natural acidity and sweetness intact which makes for a beautifully expressive black coffee. This coffee is best enjoyed without milk as it’s too acidic and the flavours don’t pair well once milk is added.

If you prefer your milk coffee with richer caramel, toffee or nutty flavours you might enjoy our espresso range more. Those roasts are taken a little darker to bring out deeper sweetness and balance beautifully with milk.

Origin and Sourcing

Varietal: Heirloom
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“Heirloom” is a catch-all term for the countless wild or cultivated varieties found in Ethiopia, many of which are genetically unique. These coffees are renowned for their complexity, often showcasing vibrant florals, citrus, and stone fruits. Since they’re genetically diverse and often uncatalogued, each heirloom coffee is a unique experience.
Processing Method: Natural
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The natural process involves drying whole coffee cherries under the sun, allowing the beans to absorb flavors from the fruit as they dry. This results in a coffee with a heavy body, fruity sweetness, and complex flavors. It’s commonly practiced in Ethiopia and Brazil, where the climate is conducive to sun-drying.
Farm: Buku Washing Station
Region / Area: Guji, Hambela Wamena
Altitude: 2000–2350 MASL
Sourcing Partner: Utopia

Roast Details

Roast Style: Filter
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Filter roasts are lighter with a shorter development time, designed to highlight clarity, acidity, and fruit-driven complexity — perfect for black coffee and filter methods. These roasts can also be used for espresso, especially if you enjoy brighter, more vibrant shots. Try longer brew ratios or turbo shots to tame acidity and bring out sweetness. Espresso roasts, on the other hand, are developed further to encourage deeper caramelization and Maillard reactions, producing richer, chocolatey, and nutty flavours that shine in milk and offer a fuller-bodied espresso. We don't usually roast omni (one roast for all brew methods) — in our experience, it tends to be a compromise that's average at both. But occasionally, for larger lots or versatile blends, we may do an omni roast to suit both black and milk drinkers.
Roasted On Machine: Roest P3000
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The ROEST P3000 is a compact powerhouse that redefines what’s possible in small-batch production roasting. With the ability to roast 1–3 kg batches in under 7 minutes and crank out over 25 kg per hour, it delivers serious output without demanding a full-time operator. Automation handles everything from preheating to cooldown, with between-batch protocols ensuring consistent conditions roast after roast. Its slim footprint and lightweight build make it perfect for roasteries where space is tight but precision and efficiency are non-negotiable. What truly sets the P3000 apart is its unmatched control and data richness. It features more than 18 sensors—bean, exhaust, drum, humidity, pressure, and even a first-crack microphone—paired with PID-controlled airflow, drum speed, and temperature. A built-in bean camera offers live visual feedback, eliminating the need for a trier and paving the way for future AI enhancements. Whether you’re dialing in new coffees or replicating profiles at scale, the P3000 brings the lab-level accuracy of the ROEST sample roaster into full production—effortlessly and repeatably.

Taste Profile

Tasting Notes: Dark fruit, red berries, cocoa and caramel.
Cupping Score: 86.75
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Our coffees are scored using the Specialty Coffee Association (SCA) protocol by Q Grader–certified cuppers. A score of 80+ qualifies as specialty grade — clean, well-processed, and high quality. 80–84 coffees are more common and often used in blends. 85–87 are brighter, more complex, and better suited for high-quality filter brews. 88–90 are exceptional, and 90+ coffees are ultra-rare, often Cup of Excellence (COE) winners — the best in the world.
Suitable with Milk? No
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Some of our light roasted filter coffees are bursting with bright, fruity acidity — think citrus, berries, or tropical notes. While these flavours shine on their own, they don't always play well with milk. The acidity can clash with milk's natural sweetness and creaminess, sometimes creating sour or chalky flavours.
Decaffeinated? No
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Ethiopia | Guji Buku | Heirloom Natural Grade 1 - When is peak flavour?

Medium Roast - Roasted on Roest P3000

Buku Washing Station

Smallholders in Buku, a kebele in Hambela Wamena in West Guji, farm at up to 2,350 metres above sea level. Few coffee regions anywhere sit this high. Farmers hand pick ripe cherry and deliver it to the Buku washing station. Workers sort it, then dry the whole cherry on raised beds and turn it frequently until it reaches target moisture. The lot cupped at 86.75 points.

Region

Guji sits south of Yirgacheffe in the Oromia Region. Over the past two decades its coffees moved from blending stock to some of the most awarded lots in Ethiopia. Extreme elevation and mineral-rich red soil give Guji naturals dense fruit and heavy sweetness, and Hambela is the district that made that reputation.

About the Heirloom Variety

Farmers here grow JARC selections 74110, 74112 and 74158. The Jimma Agricultural Research Center developed these in the 1970s from local landrace populations, selecting for disease resistance and cup quality.

At Buku's altitude these selections mature slowly. The beans pack in sugar, and natural processing on raised beds concentrates the fruit further. That combination is why roasters keep coming back to this station.

You get dark fruit, red berries, cocoa and caramel in this cup. It is a rich, sweet natural that holds up across your filter brew methods.

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