Guji Buku, Anaerobic Natural

How we know

Each field is what the roaster published — shown with the verbatim source text.

• Origin: Buku washing station

  “fermented anaerobically for 72 hours at the Buku washing station”

• Region: Guji Zone

  “From the highlands of Ethiopia's Guji Zone comes this exceptional anaerobic natural lot”

• Country: Ethiopia

  “From the highlands of Ethiopia's Guji Zone comes this exceptional anaerobic natural lot”

• Process: Anaerobic Natural

  “this coffee is fermented anaerobically for 72 hours at the Buku washing station”

• Altitude: 2200–2250 masl

  “Grown at 2200-2250 masl in the fertile red-brown soils of Hambella Wamena”