Expressive Ethiopian natural presentation! We taste blueberries, raspberries, a jammy body, with a milk chocolate sweetness. This is a really lovely presentation of Ethiopian coffee and a showcase of how the anaerobic natural process boosts the inherent qualities of the terroir. The presentation is fruity, structured, and sweet. 

We recommend you rest this coffee for at least 3-4 weeks before tasting!

From Modcup:

Lush, Juicy & Wildly Refined

A modern Guji masterpiece—bold, fruit-forward, and layered with jammy sweetness. This anaerobic natural from producer Wondefrash delivers a sensory rush of blueberry compote, raspberry brightness, and silky milk chocolate depth. It’s both experimental and balanced, a stunning showcase of what meticulous fermentation can do at high elevation.

The Story Behind Buku Abel 

Coffee runs deep in Wondefrash’s family of 29 siblings, nearly all of whom work in coffee. He began his career as an exporter, helping manage his family’s coffees before taking a leap of his own when Ethiopia’s coffee laws changed in 2017—allowing exporters to also produce. By 2019, he had built his first washing station, Buku Abel, perched high in Hambella at 2,350 meters.

Six seasons in, Buku Abel has become a name synonymous with innovation and excellence. Wondefrash’s third year experimenting with anaerobic fermentation has produced his most harmonious cup yet—vivid fruit intensity meets structured sweetness, the product of experience, patience, and precision.