[ETHIOPIA] BUKU ABEL G1 WASHED

BUKU ABEL

ORIGIN : ETHIOPIA
SUB-DISTRICT : BUKU ABEL
GRADE : G1

MASL : 1,950 ~ 2,150
PROCESS : WASHED
VARIETY : HEIRLOOM
ZONE : GUJI
DISTRICT : HAMBELA

CUP PROFILE : PLUM, BROWN SUGAR, CACAO

Keeping a bright overall tone with a 211 degree drop temperature, while controlling heat very precisely to preserve a lasting brown sugar sweetness.

The dry aroma of Buku Abel opens with a Deep and Sweetness character.
In the cup, the flavour carries gentle fruit, a strong sweetness, and a soft cacao nuance that makes it a reliable and enjoyable coffee for everyday drinking.

We have included a recommended recipe below. Following this guide will help you enjoy the best possible expression of this single origin.

Our journey has just begun.

Thank you for joining us.

(For all our coffees, we recommend a degassing period of 3 to 4 weeks from the roast date, with the coffee being ideal to enjoy after this period.)

Recipe Guide

Espresso
- 20 g dose , 55 g yield
(25 to 30 seconds extraction)
- Best with a 21 g basket if available

V60
- 12 g in , 200 g water 1 to 16.67 ratio
60 g (Blooming) - 40 g (30s) - 40 g (60s) - 60 g (90s)
 (2:00 to 2:30 minutes total brew time)

Aeropress
- 12 g in , 200 g water (One Pour) 1 to 16.7 ratio
(1:00 minute immersion 1:00 minute press slowly)

ABOUT BUKU ABEL ZONE

Buku Abel is a small village located in the southern part of Ethiopia, within the Hambela area of Guji. The coffee grown in Buku Abel thrives at an exceptionally high altitude of around 2,300 meters above sea level. These coffees are heirloom varieties, passed down through generations of local farmers who have discovered and cultivated them over centuries.

The coffee trees of Buku Abel are often intercropped with banana plants, benefiting from the shade they provide. Thanks to the cool climate and high elevation, the cherries mature slowly and naturally, resulting in smaller beans with remarkable density and exceptional quality.