Buku Sayisa is the name of the washing station and also the name of the valley where this coffee is grown. It’s more convenient that way. It’s a washing station but this coffee was not washed, but processed in sealed plastic jars without oxygen (anaerobic). The cherries (hand picked and very ripe obviously) are fermented in those jars for 168 hours and then dried on raised African beds for 2-3 weeks while being turned frequently for even drying. We like these anaerobics from Ethiopia because the naturals seem to have become cleaner than before, so if you like a bit of funkyness in your coffee, this is the way to go.

Buku Sayisa is the name of the washing station and also the name of the valley where this coffee is grown. It’s more convenient that way. It’s a washing station but this coffee was not washed, but processed in sealed plastic jars without oxygen (anaerobic). The cherries (hand picked and very ripe obviously) are fermented in those jars for 168 hours and then dried on raised African beds for 2-3 weeks while being turned frequently for even drying. We like these anaerobics from Ethiopia because the naturals seem to have become cleaner than before, so if you like a bit of funkyness in your coffee, this is the way to go.