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Ethiopia Yirga Cheffe Buna Ababa

Buna Ababa has flavors of fresh citrus - meyer lemon, mandarin, tangelo. Beautiful acidity and finish, this coffee opens up to stone fruit and tea flavors as it cools. A nice rose water note in the background. City to City+.
Out of stock
  • Process Method Wet Process
  • Cultivar Heirloom Types
  • Farm Gate Yes
Region Africa
Processing Wet Process (Washed)
Drying Method Raised Bed Sun-dried
Arrival date Apr 24 2015
Lot size 160bags/boxes
Bag size 60.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Heirloom Varietals
Grade Grade 1
Appearance .2 d/300gr, 15+ Screen
Roast Recommendations City to City+ were our preferred roasts; I wouldn't go beyond FC as roasts tend to take off post 1st crack
Weight 1 LB
This is from our first container of Ethiopia coffees of the year. "Buna Ababa" simply means, "floral coffee" in Amharic, an appropriate name for this coffee. It's from a private washing station in the south, Haricha town to be exact which is within the Yirga Cheffe region. You see so much coffee from "Aricha" these days, known for coffees with exemplary sweetness and delicate and tea notes. This is one of the private stations in the region and this lot stood out amongst other regional lots that we cupped. Hand sorting is such a major part of production, starting with picking out any under or overripe coffee cherry, or other identifiable problems pre-processing. This attention to detail continues on the drying beds with parchment coffee, and then a final hand selection after the parchment coffee goes through the dry-milling machines. The screen size is rated at 15+ screen, but there are a few tiny beans mixed in there that may slip through grid drum roasters. We recommend giving the drum a shake before roasting to avoid any smoldering strays on the floor of your Behmor.
Buna Ababa carries a strong fragrance of dried apricots and baking spice, along with an array of sugar browning smells. The wet grounds exude smells of raw honey and cinnamon, sweet stone fruits, and a kaffir/floral smell wafts in the steam. City to City+ roasts produce a mixture of ripe apricot and jasmine on the break. When hot, the cup has unmistakeable citrus flavors and brightness - fragrant meyer lemon, tangelo, mandarin tea. The cup cools beautifully, picking up flavors of tart stone fruits, perfumed herbal tea flavors, orange oil, and rose water. We found the most complex cups at City to City+ roast range, and producing refreshing acidity. While we don't recommend darker than City+, for those who prefer the introduction of roast flavor in Ethiopia coffee, Full City is as far as I'd go. Though the beans are dense, they are low moisture coffees and the roasts darken up quick after the end of first snaps.