cup north roasters

Buku Sayisa means blessed valley and is the name of the valley in which the site is situated. This area of Hambela Wamena is some of the highest altitudes for coffee growing, at 2350 masl. The farmers delivering cherry here deliver on horseback due to the uneven terrain around the site.
Esayas Beriso selectively handpicks ripe cherry at his farm alongside his team. They only select fully ripe cherry for anaerobic fermentation. The cherries are then tightly packed inside a big sealed plastic jar and left fermenting anaerobically (without oxygen) for 18 to 24 hours. During this process, microbes consume all the oxygen in the container meaning that microbes that typically breathe oxygen have a harder time surviving and those that flourish on carbon dioxide (the typical byproduct of oxygen-breathing microbes) are able to dominate fermentation.
After fermentation, cherries are carefully removed from the plastic jar and laid to dry in direct sunlight on raised beds for approximately 2 to 3 weeks. Workers turn the coffee frequently to promote even drying.

Features:

Processing: Anaerobic Natural
Variety: Wolisho, Dega
Crop year: 2022
Cupping score: 88
Notes: berrylike and sirupy, like a berry soda, flavors of purple fruit, wine gum, and cola. Very sweet.