Ethiopia Buku

Ethiopia Buku - Guji Anaerobic Natural

A bold and expressive Ethiopian anaerobic natural with ripe raspberry, sweet strawberry, tropical passionfruit and rich dark chocolate. Wine-like sweetness and a jammy body bring depth and intensity, while a clean acidity and silky finish keep the cup beautifully balanced.

Perfect for: Pour Over · AeroPress · French Press

Who it’s for

Buku is for those who enjoy fruit-forward coffees with bigger sweetness, deeper complexity and a more adventurous character. It’s an expressive cup for drinkers who appreciate jammy berry flavours and gentle fermentation, while still wanting clarity and balance rather than something overly funky.

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Origin: Buku, Yirgacheffe 
Variety: Ethiopia Heirloom 
Process: Anaerobic Natural 
Altitude: >2,300m 
Roast: Light 
Tasting Notes: Raspberry • Strawberry • Dark Chocolate • Winey • Jammy & Juicy

A vibrant, expressive anaerobic-natural coffee from the Buku region of Yirgacheffe — lively, fruit-driven, and layered with depth.

This lot bursts open with bright raspberry and ripe strawberry, followed by tropical passionfruit and a rich dark-chocolate undertone. A winey, fermented sweetness adds complexity without overwhelming the cup, giving it a jam-like density balanced by clean acidity and a silky finish.

Buku Region

Buku is a high-altitude coffee region located in the eastern hills of Yirgacheffe, celebrated for producing some of Ethiopia’s most aromatic and fruit-driven coffees. Cooler temperatures, rich volcanic soil, and extended cherry maturation allow the flavours to develop remarkable intensity and clarity.

Anaerobic Natural Process

Anaerobic natural processing begins with hand-sorted ripe cherries placed into sealed, oxygen-free fermentation tanks. Without oxygen present, fermentation happens more slowly and under tighter control, allowing unique yeast and bacteria to shape the flavour with precision.

Inside the sealed tanks, pressure gradually builds as the cherries ferment. This environment enhances berry-driven sweetness, intensifies tropical acidity, and introduces the distinctive wine-like, jammy character that defines Buku’s flavour profile. Because the fruit remains intact throughout fermentation, natural sugars and compounds from the cherry skin and mucilage deeply influence the cup.

After fermentation, the cherries are moved to raised African beds and dried under the sun at a measured pace. This slow drying phase preserves structure, clarity, and vibrant aromatics while maintaining the complexity developed in the tank.

Anaerobic naturals often express:

Elevated berry and tropical fruit concentration

Winey or gently boozy sweetness

High aromatics and floral edges

A syrupy, jam-like body

Clean yet expressive acidity