Bukisa Reserve

This lot comes from smallholder farmers in Bilida Bukisa village, located in the high-altitude Kercha region, soaring above 2100 meters. A local export partner recently established a wet mill here, sourcing from hundreds of farmers in Bilida Bukisa and neighboring Gogua. These farms cultivate heirloom coffee varieties native to Ethiopia’s wild forests, spreading across regions like Harar and Guji. The coffee is fully washed—after cherry removal, the beans ferment for 24–36 hours to break down mucilage, then are washed and dried on raised beds for 10–12 days, ensuring clean, vibrant flavor.

Coffee to water ratio: 1:15 to 1:17

Notes of honeyed lime, peach cobbler, and brown sugar mingle with floral highlights and syrupy stone fruit. The cup is sweet and aromatic with a gentle tartness reminiscent of tartaric grape and orange marmalade, offering a smooth, balanced profile with soft bittersweet undertones.