Ethiopia Buku Natural
Summary
Single-origin natural coffee from smallholder producers in Buku Abel, Guji Zone, Ethiopia, grown at 2,100-2,300 masl. Sun-dried on raised beds, this light roast delivers a tropical smoothie-like cup with mango, papaya, dense berry sweetness, Madagascar chocolate, and warm chai-like baking spices, finishing exceptionally sweet.
Espresso
- Time
- 25 s
- Temperature
- 93°C
Rest 4–6 weeks off roast. Adjust based on roast level and density. Longer shots are fine if sweet and structured.
Filter
- Coffee in
- 21.5 g
Grind: medium-fine
- 1.Bloom with 2–3x coffee weight (45–60g for a 21.5g dose). (1:00)
- 2.Make 2–3 controlled center-out pours.
- 3.Avoid heavy swirling or stirring.
- 4.Let it draw down naturally, with a light rattle after the last pour.
Aim for 20–23% extraction yield and 1.35–1.55 TDS. Ideal water 30–80 ppm. Rest 2–6 weeks off roast.
Published by the roaster for this coffee. Treat it as a starting point — your grinder, water and machine will want their own tweaks.
Details
- Format
- Bean
- Roast profile
- Omniroast
- Decaffeinated
- No
- Producer
- Various Smallholder Producers
- Altitude
- 2100 - 2300 m.a.s.l
- Notes
- Mango, Plum, Peach, Papaya, Chocolate, Cinnamon, Melon, Star Anise
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The roaster
Color Coffee Roasters, based in Eagle, Colorado, is a specialty coffee roaster born from years of obsession and backyard tinkering. They're on a mission to spr…
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