Buku

The coffee comes from small holder farmers in Kebele Buku Sayisa, Guji Zone. These lots are made up of coffee from several hundred different farmers, most with only a couple hundred coffee trees or less. Geographically, culturally, and in terms of cup flavors, these southern coffees have a different flavor profile while maintaining the same general characteristics; in the case of natural process, fruited, and aromatic. Sorting out imperfect coffee cherry starts on delivery, and extends all the way to the drying tables. Farmers must hand sort the cherry for defects before it is received. The cherry is then floated in tanks of water to catch any underripe coffee before the processing begins. For dry process coffee, the whole cherries are laid to dry on raised beds for 2-3 weeks, during which workers turn the coffee and continue the process of picking out any undesirable coffee cherry. Buku's beds are built with splits bamboo reeds  so they're flat and quite sturdy, then a layer of cloth to allow air to pass through the beds.