Buku Abel

£14.00

£52.00

Our third Ethiopian release of the season comes from the Buku Abel washing station high up in the Guji Highlands, in the Hambela Wamena region of Ethiopia.

It’s an absolutely stunning example of natural processed coffee from this region - round, sweet and juicy, reminding us of blueberry jam, golden raisin and chocolate.

In truth, it’s delicious any way you brew it, but we think it finds its best expression as espresso.

Delivery Details

Orders received by 9am Monday / Thursday will be dispatched by Wednesday / Friday with Royal Mail Tracked 24 (or with DPD if over 2kg). Tracking information will be sent to the email and mobile provided at checkout on dispatch.

Our Packaging

Our 250g and 1kg bags are made from 83% post-consumer recycled material and are fully recyclable, including the valve and zipper.

Please put the entire bag in soft plastic recycling (LDPE - Plastic #4) along with plastic bags, bread wrappers and any other plastic film.

If you don't have your own kerbside LDPE recycling collection, you can find your nearest LDPE recycling point here.

Round, sweet and juicy, with notes of blueberry jam, golden raisin and chocolate.

Origin

Buku Abel, Hambela Wamena, Guji
Country

Ethiopia
Altitude

2,335 MASL
Process

Natural
Variety

Heirloom
Notes

Blueberry Jam, Golden Raisin, Chocolate

Origin Story

The Buku Abel washing station sits atop a small hill with great exposure to sunlight, cool winds, and rich, fertile red soil.

The station is managed by Gizachew Dugo Wako (pictured above) and owned by Ermias Eshetu (pictured below on the left). Gizachew graduated from the Adama University School of Agriculture in 2009 with a diploma in Plant Science, and has since gained qualifications in management and marketing. He oversees an incredibly organised and well-managed processing protocol at Buku Abel, which is expressed in the most delicious of cup profiles.

Last harvest Buku Abel received cherry from 399 local farmers. The farmers deliver cherry to the washing station around midday each day during harvest season, and the coffee is then sorted until late afternoon. It is then laid out to dry on raised beds for 18-21 days until optimal moisture content has been reached.

This is the last of the Ethiopian coffees we selected at Nordic Approach’s Spring Cupping of fresh crop Ethiopian and Kenyan coffees in Oslo last year. We’ve been delighted with the quality of all our releases from both origins so far, and this is no exception. We’ve arguably saved the best til last!

New African Coffees

This season, we welcome a selection of Ethiopian and Kenyan coffees into the roastery from Nordic Approach. This marks the start of a new chapter in our sourcing programme for these two special origins.

Learn More