Guji Buku, Anaerobic Natural

Jasmine tea, fresh blueberry & citrus. 

From the highlands of Ethiopia's Guji Zone comes this exceptional anaerobic natural lot, produced by Yednekachew Seleshi in collaboration with Henok Jillo and 165 dedicated smallholder farmers. Grown at 2200-2250 masl in the fertile red-brown soils of Hambella Wamena, this collaboration is a stunning expression of Ethiopia's heirloom landrace varieties and traditional organic farming methods. Hand-picked with precision and sorted using a water-floating system to ensure only ripe cherries make the cut, this coffee is fermented anaerobically for 72 hours at the Buku washing station, then slowly dried on raised African beds for 12-15 days. The result is a vivid, complex cup with intense fruit notes and lingering floral aromatics. Yednekachew's vertically integrated approach — from sourcing to export — ensures traceability and quality at every step. His commitment extends beyond coffee, with community initiatives including educational support, compost distribution, and local youth sponsorship. With recognition from the Cup of Excellence and ties to Women in Coffee Ethiopia, this is a producer focused on both excellence and impact. 

--- Suggested Recipe ~~~ In: 22g Out: 44g Time: 30sec Temp: 94.5°C

===

Downloadable Files

Guji Buku Anaerobic Natural Coffee Card (A6)

Guji Buku Origin Photo 1

===

This anaerobic natural coffee from producer Yednekachew Seleshi combines experimental fermentation with Ethiopia's traditional processing approach. Anaerobic naturals tend to intensify fruit character through controlled oxygen-free fermentation, and the Five Senses roaster identifies jasmine tea, fresh blueberry, and citrus in this lot—a profile suggesting the complexity that extended fermentation can draw from heirloom varietal coffees. Grown in the Guji Zone at 2200–2250 meters, the elevation and terroir provide the foundation for these delicate floral and fruit notes to develop.