Ethiopia Buku Hambela Natural

blueberry jam - peach - cantaloupe

Roasted to Order

Always roasted to order, so you receive the freshest coffee possible.

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Our newest Ethiopian Buku Hambela Natural has  intense flavors of blueberry jam, peach and cantaloupe. The sealed, oxygen-less environment encourages specific microbial interactions, often resulting in bright, fruity naturals with complex floral and citrus notes. 

This lot has been carefully prepared in a raised Dry African Bed which slots in the area of Buku, a District of Hambela Wamena in the broader Guji Zone. This coffee has been picked matured with the strict supervision from the farmer Esayas Beriso whose families are dependent on coffee farming. Buku is one of the highest elevated coffee growing areas in Ethiopia with a pick altitude of 2,350 meters above sea level where this coffee is grown and prepared. The farm plots are scattered with the coffee trees looking healthier and are located at distant. Farmers in the surrounding area transport the red cherry picked through horses due to the uneven topography of the village.

Farmers selectively handpick ripe cherry and deliver it to the station. At intake, employees visually inspect cherry and accept only fully ripe cherry for anaerobic fermentation. Selected cherry is tightly packed in GrainPro bags and sealed shut. Cherry ferments anaerobically (without oxygen) for 18 to 24 hours. After fermentation, cherry is carefully removed from bags and laid to dry in direct sunlight on raised beds. Workers turn cherry frequently to promote even drying. It takes approximately 2 to 3 weeks for cherry to dry. Grades in Ethiopia depend on visual inspection for defects and on cup quality. Grade 1 is considered the highest quality coffee. Grade 1 and 2 are considered specialty coffee, grade 3-9 are classified as commercial coffee. Grade 1 is free of cup faults and taints and has zero quakers. 


  • Roast Level
  • Varietal
    Dega, Kurume
  • Process
  • Region
  • Mouthfeel

Growing Coffee in Ethiopia

Our in-country partner has been experimenting with new processing methods as a way to increase value and stand out among a growing number of specialty washing stations in Ethiopia. They have been trialing anaerobic fermentation with several of their washing stations in Yirgacheffe since 2015. Uraga washing station receives cherries from farmers in the surrounding region. The station is located in Guji, a coffee growing region that was once part of Yirgacheffe but whose microclimate produces such unique coffee, that it was allocated as its own coffee growing region. Farming methods in the region remain largely traditional. Guji farmers typically intercrop their coffee plants with other food crops. This method is common among smallholders because it maximizes land use and provides food for their families. In addition to remaining traditionally intercropped, most farms are also organic-by-default. Farmers in Guji typically use very few—if any—fertilizers or pesticides.

Most farm work is done manually by the immediate family.
To capitalize on the magnificent climate, Uraga washing station provides training to help farmers produce better quality cherries. Training focuses on procedures for harvesting and transporting cherries. While Ethiopia is famous as coffee’s birthplace, today it remains a specialty coffee industry darling for its incredible variety of flavors. While full traceability has been difficult in recent history, new regulations have made direct purchasing possible. We’re partnering directly with farmers to help them produce top quality specialty lots that are now completely traceable, adding value for farmers and roasters alike. The exceptional quality of Ethiopian coffee is due to a combination of factors. The genetic diversity of coffee varieties means that we find a diversity of flavor, even between (or within) farms with similar growing conditions and processing. In addition to varieties, processing methods also contribute to end quality. The final key ingredients for excellent coffee in Ethiopia are the producing traditions that have created the genetic diversity, processing infrastructure, and great coffee we enjoy today. Most producers in Ethiopia are smallholders, and the majority continue to cultivate coffee using traditional methods. As a result, most coffee is grown with no chemical fertilizer or pesticide use. Coffee is almost entirely cultivated, harvested, and dried using manual systems.

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Customer Reviews

Based on 7 reviews
James C.
Preparation methods used:: Auto Drip, Pour Over
Light, dark, or somewhere in between?:
Favorite Ethiopian

This one is my absolute favorite and is my daily morning coffee as well as throughout the day. Currently do not know of a better natural processed Ethiopian. I prefer this roasted on the lighter end.

Ron K.
Not Your Typical Yirgacheffe

Roasted beans as received prior to grinding are not as aromatic as previous numerous Yirgacheffe’s I’ve bought. I prepared the coffee as usual using French press method. My expectations were to experience floral overtones and taste flavors of berries and fruit with a bergamot finish. My tastebuds found the coffee I’ve made lack the brightness or sweet floral or citrusy notes (berry or bergamot) which I have come to associate with Yirgacheffes. Overall this coffee has a very strong terroir and earthy flavor, that wasn’t enhanced by floral fragrances or aroma. Not unpleasant, but not what I expected. For me, it lacks the complexity I have been accustomed to. I plan to try varying the ratio of coffee to water and water temperature to see if I can coax out more of the floral notes and flavor complexities.

Daniel R.M.
Super tasty

Think I've ordered this one three times so far, its too good. Haven't had a bad cup yet, been using my aeropress to brew, its delightful

William R.

Very smooth fruit forward tasting coffee.

Tony T.
Not as good as what used to be

The one that carried this name had been great in the past. This we have today is merely comparable to the Worka as half bag. Yields are bad I guess.