Ethiopia | Guji Buku | Heirloom Natural Grade 1
Upcoming Roast / 1000g
$79.00 AUD
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50+ In stock
Ethiopia | Guji Buku | Heirloom Natural Grade 1
$79.00 AUD
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80 Somersby Falls RD, Somersby NSW
Pickup unavailable today. Ready after next roast date.
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| Quantity | Per bag | You save |
|---|---|---|
| Buy 1 | $79.00 AUD | |
| Buy 2+ | $75.05 AUD | 5% off |
| Buy 4+ | $72.68 AUD | 8% off |
| Buy 8+ | $63.20 AUD | 20% off |
Discount applies automatically at checkout — mix & match any espresso roast.
This coffee’s roasted in our espresso style — but that doesn’t mean you need to brew it as espresso. You can make it however you like — espresso, filter, moka pot, AeroPress or whatever you enjoy. We roast it a touch darker than we would a filter roast to caramelise the sugars and bring out smooth chocolatey and nutty flavours that cut beautifully through milk.
When you add milk the natural sweetness, fat and proteins tend to soften acidity and highlight caramelised flavours. That’s why lighter filter roasts can sometimes taste a bit sharp or sour with milk — they’re simply not built for it. Espresso roasts being more developed balance this out. The deeper caramelisation creates toffee and cocoa notes that blend harmoniously with milk’s creaminess while a hint of gentle bitterness adds that satisfying ‘coffee punch’ in your flat white or cappuccino.
If you prefer your coffee black this roast will still give you a full-bodied rich cup with plenty of depth and sweetness. For a lighter fruitier experience you might enjoy exploring our filter range instead.
Origin and Sourcing
Varietal:
Heirloom
?
“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.
Producer:
Various smallholders
Farm:
Various smallholders
Region / Area:
Guji, Hambela Wamena
Altitude:
2000–2300 MASL
Harvest Period:
December – January 2026
Sourcing Partner:
Utopia
Roast Details
Roast Style:
Espresso
?
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.
Roast Level:
Light
?
This is a more accurate reflection of the actual roast level rather than internal & external colour readings and is based off roasting weight loss %. <11% is Nordic ultra-light; 11–13% is Light with balanced acidity and sweetness; 14–16% is Medium for rounded body and caramel; 16–20% is Dark for rich, chocolatey intensity; 20%+ is Starbucks/Italian for bold, smoky depth. Some would say the higher the %, the 'stronger' the coffee.
Roasting Weight Loss:
13.3%
?
Coffee roasting weight loss refers to the significant reduction in the mass of green coffee beans during the roasting process, typically ranging from 9% to 25% depending on the roast level. This phenomenon primarily occurs due to the evaporation of moisture, which constitutes about 9–13% of the bean's initial weight.
External Agtron:
77
?
This refers to the surface colour of the whole roasted bean, but it's not always a reliable indicator of roast level. Some of our most vibrant and lightly roasted coffees, like our Ecuadorian Sidra, may appear medium-dark (Agtron 50–60) due to their surface colour, yet are in fact light roasts with minimal development time. Surface colour can be affected by the original green colour, bean type, density, and moisture — so don't judge a bean by its exterior.
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
?
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?
Yes
?
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
Import into Beanconqueror
Ethiopia | Guji Buku | Heirloom Natural Grade 1 - When is peak flavour?
Medium Roast - Roasted on Roest P3000
Buku Sayisa Washing Station
This lot comes from Buku Sayisa, known locally as Blessed Valley, in the Hambela woreda of Guji. Around 600 smallholders deliver cherry from farms between 2,000 and 2,300 metres above sea level. Farmers here intercrop coffee with maize, barley, wheat and beans in fertile sandy loam, growing indigenous varieties suited to the region. The station dries the whole cherry on raised African beds for 10 to 20 days. The lot cupped at 86.75 points.
Region
Guji is a zone in the Oromia region of southern Ethiopia and home to the Oromo people, who have lived here for more than 500 years. Coffee runs deep in Oromo culture; legend says the first coffee plant grew from the tears of the sky god Waaqa. High elevation, volcanic soil and varied microclimates give Guji naturals dense fruit and heavy sweetness, and the zone now ranks alongside Yirgacheffe and Sidama.
About the Heirloom Variety
Farmers here grow Kurume and Dega, landrace varieties native to the southern Ethiopian highlands. Landraces developed from wild coffee populations and adapted to local soil, altitude and rainfall over generations.
At Buku's altitude these varieties mature slowly. The beans pack in sugar, and natural processing on raised beds concentrates the fruit further.
In this cup you get plum, dark berries and a lingering dark chocolate finish. Roasted for espresso, it pulls a syrupy, fruit-forward shot and holds its own through milk.