Buku Sayisa

This offering is produced by Esayas Beriso, a first generation coffee grower. Where he grows is one of the highest elevation regions in Ethiopia, and the varietal used is an heirloom local to Gedeo, which grows well at high elevation. The coffee is hand sorted, fermented for 72 hours, soaked for 2 hours, then dried for a 10 day period. Sweet melon bring complexity to the many other fruited layers, as well as some pleasant black tea in the background.