Variety: Ethiopian Landrace Region: Western Guji, Ethiopia Altitude: 2,350 Meters Above Sea Level Process: Washed Harvest: Dec.'24- Jan. 2025 Notes: Blueberry, Peony & Sugar Cane. This is one of the more striking coffees we have been fortunate enough to cup this year. Boku is a very high elevation community-lot bursting with expressive berry character & a bouqet of florals. In the cup we get notes of: stewed fruit, grape, viscous lychee with a long floral aftertaste. The Boku Sayisa Station is located in the highlands of Hambella district in Western Guji. The approximately 565 smallholder farmers that deliver cherry to this station come from the region and have on average a few acres of land. Boku Sayisa consists of a several Landrace strains: JARC varieties, Heirloom Dega & Kudhume varieties. In Amharic, “Boku Sayisa” translates to “Blessed Valley.” Legend has it, among the Guji Oromo people that coffee sprang in this valley from the tears of the sky god Waaqa, mourning a servant’s unjust death. This lot starts by meticulously sorting ripe cherries before depulping. Coffee is then fermented in sealed tanks for 72 hours, washed, and laid out to dry on raised beds for over 13 days. Workers make sure to turn the parchment every 3 hours each day to ensure an even drying process. Last Roast: Dec. 8th. A few bags remaining. Our coffees are best after two weeks+ of the roast date.

Variety: Ethiopian Landrace Region: Western Guji, Ethiopia Altitude: 2,350 Meters Above Sea Level Process: Washed Harvest: Dec.'24- Jan. 2025 Notes: Blueberry, Peony & Sugar Cane. This is one of the more striking coffees we have been fortunate enough to cup this year. Boku is a very high elevation community-lot bursting with expressive berry character & a bouqet of florals. In the cup we get notes of: stewed fruit, grape, viscous lychee with a long floral aftertaste. The Boku Sayisa Station is located in the highlands of Hambella district in Western Guji. The approximately 565 smallholder farmers that deliver cherry to this station come from the region and have on average a few acres of land. Boku Sayisa consists of a several Landrace strains: JARC varieties, Heirloom Dega & Kudhume varieties. In Amharic, “Boku Sayisa” translates to “Blessed Valley.” Legend has it, among the Guji Oromo people that coffee sprang in this valley from the tears of the sky god Waaqa, mourning a servant’s unjust death. This lot starts by meticulously sorting ripe cherries before depulping. Coffee is then fermented in sealed tanks for 72 hours, washed, and laid out to dry on raised beds for over 13 days. Workers make sure to turn the parchment every 3 hours each day to ensure an even drying process. Last Roast: Dec. 8th. A few bags remaining. Our coffees are best after two weeks+ of the roast date.