Boku Sayisa - Washed Landrace

THE CUP

This washed Ethiopian Landrace is strikingly aromatic and beautifully layered. Expect expressive berry notes of blueberry, stewed fruit, and grape, complemented by a viscous lychee-like sweetness. A bouquet of florals—led by peony—carries through the cup, finishing with a long, elegant floral aftertaste. Bright, refined, and deeply expressive, this is a standout representation of high-elevation Western Guji.

Producers: Boku Sayisa
Region: Western Guji, Ethiopia
Varieties: Ethiopian Landrace
Elevation: 2,350 masl
Harvest: Dec.'24- Jan. 2025
Process: Washed

THE PRODUCERS

Boku Sayisa Station is located in the highlands of the Hambella district in Western Guji. Approximately 565 smallholder farmers deliver cherry to the station, each farming just a few acres on average. The coffee grown here consists of several Ethiopian landrace strains, including JARC varieties, Heirloom Dega, and Kudhume. In Amharic, Boku Sayisa translates to “Blessed Valley,” a place steeped in local legend among the Guji Oromo people, where coffee is said to have emerged from the tears of the sky god Waaqa.

THE PROCESS

Ripe cherries are meticulously sorted before depulping, then fermented in sealed tanks for 72 hours to build depth and clarity. After fermentation, the coffee is washed and dried slowly on raised beds for over 13 days. Throughout drying, parchment is turned every three hours to ensure even moisture reduction and a clean, vibrant cup profile.

WHY WE LOVE IT

We love this coffee for its remarkable intensity and elegance. The combination of high elevation, extended fermentation, and careful drying results in a cup bursting with berry sweetness and layered florals, while maintaining exceptional clarity. It’s a coffee that feels both powerful and refined—one of the most memorable washed Ethiopians we’ve tasted this year.

Tasting Notes: 

• 🫐 Blueberry · 🌸 Peony · 🍬 Sugar Cane
  

What is the roast recency?

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.