Ethiopia - Boku

This lot is naturally processed — cherries are dried whole, with the fruit intact, on raised beds under the Ethiopian sun.

After hand-picking, cherries are carefully sorted to remove any unripe or overripe fruit before drying begins. On the beds, they are turned frequently throughout the day to ensure even airflow and moisture reduction, covered during peak sunlight and at night to protect consistency. The drying period runs between 7 and 10 days at this altitude, faster than lower-grown naturals, but still slow enough to develop sweetness and depth. Final sorting and milling complete the preparation before export.

Delicate, sweet, and effortlessly aromatic, a natural that feels light on its feet.

The cup opens with sweet tea: fragrant, gently floral, and immediately inviting. Peach adds a soft, sun-ripened fruitiness that feels almost juicy. Strawberry brings a brighter, slightly sharper note that keeps things lively, before a clean finish of green kiwi, fresh, subtly tart, and lingering.

A beautiful way to close the Ethiopian season.

Please note that our recipes are just guidelines of how we like to brew these coffees. Grinders, water, and equipment are some of the variables that could change the end result. Take these recipes as starting points, not absolute goals.

Filter coffee:
We brew this coffee on a plastic V60, with CAFEC ABACA filters and Third Wave Water light roast water.
Use 15g of coffee, water at 92°C, and a medium grind size.

• 0:00 – Bloom with 50g of water for 45 seconds.
• 0:45 – Pour 100g of water in a circular motion.
• 1:25 – Pour final 100g of water.

Total brew time should be around 2:15 to 2:30.

Enjoy the coffee!