Ethiopia - Guki Buku Hambela Wash Station - Natural
Regular price
$19.50
Grind Size
Notes of: Milk Chocolate, Jasmine, Nectarine, Syrupy Sweetness, and Sparkling Acidity
Origin: Ethiopia
Region: Guji Zone, Buku Hambela Wash Station, Oromia, Ethiopia
Process: Full Natural
Sip. Smile. Experience Ethiopia's Lush, Floral Coffee Lands
High in the misty hills of Guji lies Buku, one of Ethiopia’s most prized and competitive coffee-growing areas. Smallholder farmers here tend tiny garden plots alongside food crops, harvesting cherries by hand and delivering them daily to local washing stations. In peak season, buying agents from across the region travel to Buku, driving cherry prices to their highest levels due to the area’s reputation for exotic, floral-forward coffees.
Our Buku Hambela lot is sourced through Lulo Coffee’s natural processing site in the remote Buku Hurufa kebele. The mill sits beside a pristine river, accessible only by dirt road and river crossing, and operates with 140 raised African drying beds. Only the ripest cherries are selected here, then slowly dried to preserve the region’s signature aromatics and sweetness.
Select microlots are transferred to Lulo’s nearby super mill for experimental processing, including anaerobic fermentation. For these lots, cherries are first dried for 48 hours, then sealed and fermented for five days before being gently shade-dried for 24 days and rested for two months prior to export. This method enhances clarity, tropical fruit character, and a silky, syrup-like body.
Because hundreds of small farmers contribute cherry each harvest day, full traceability to individual producers is not possible. What we can guarantee is consistency. We return to the same washing stations and mill partners each year to preserve the distinctive profile that makes Buku one of Ethiopia’s most celebrated origins.
The result in your cup is unmistakably Guji: bright jasmine aromatics, ripe nectarine, creamy milk chocolate, and a sparkling, clean acidity that finishes long and sweet.
This is Ethiopia at its most expressive, crafted for a modern cafecito ritual.
Where Coffee Began
Ethiopia is where coffee’s story begins, home to more indigenous coffee varieties than anywhere else in the world. With coffee still growing wild in lush forests, Ethiopian beans are known for their floral aromatics, bright acidity, and complex fruit-forward flavors. Nearly 95% of Ethiopian coffee is produced by smallholder farmers, many using traditional methods passed down for generations. The high elevations of Sidamo, Yirgacheffe, and Guji—often above 6,000 feet—create ideal conditions for slow-growing coffee, developing rich, nuanced profiles. Whether washed or naturally processed, Ethiopian coffee remains a global benchmark for quality, diversity, and tradition, reflecting the deep-rooted heritage of the land and its people.
Regular price
$19.50
Grind Size
Notes of: Milk Chocolate, Jasmine, Nectarine, Syrupy Sweetness, and Sparkling Acidity
Origin: Ethiopia
Region: Guji Zone, Buku Hambela Wash Station, Oromia, Ethiopia
Process: Full Natural
Sip. Smile. Experience Ethiopia's Lush, Floral Coffee Lands
High in the misty hills of Guji lies Buku, one of Ethiopia’s most prized and competitive coffee-growing areas. Smallholder farmers here tend tiny garden plots alongside food crops, harvesting cherries by hand and delivering them daily to local washing stations. In peak season, buying agents from across the region travel to Buku, driving cherry prices to their highest levels due to the area’s reputation for exotic, floral-forward coffees.
Our Buku Hambela lot is sourced through Lulo Coffee’s natural processing site in the remote Buku Hurufa kebele. The mill sits beside a pristine river, accessible only by dirt road and river crossing, and operates with 140 raised African drying beds. Only the ripest cherries are selected here, then slowly dried to preserve the region’s signature aromatics and sweetness.
Select microlots are transferred to Lulo’s nearby super mill for experimental processing, including anaerobic fermentation. For these lots, cherries are first dried for 48 hours, then sealed and fermented for five days before being gently shade-dried for 24 days and rested for two months prior to export. This method enhances clarity, tropical fruit character, and a silky, syrup-like body.
Because hundreds of small farmers contribute cherry each harvest day, full traceability to individual producers is not possible. What we can guarantee is consistency. We return to the same washing stations and mill partners each year to preserve the distinctive profile that makes Buku one of Ethiopia’s most celebrated origins.
The result in your cup is unmistakably Guji: bright jasmine aromatics, ripe nectarine, creamy milk chocolate, and a sparkling, clean acidity that finishes long and sweet.
This is Ethiopia at its most expressive, crafted for a modern cafecito ritual.
Where Coffee Began
Ethiopia is where coffee’s story begins, home to more indigenous coffee varieties than anywhere else in the world. With coffee still growing wild in lush forests, Ethiopian beans are known for their floral aromatics, bright acidity, and complex fruit-forward flavors. Nearly 95% of Ethiopian coffee is produced by smallholder farmers, many using traditional methods passed down for generations. The high elevations of Sidamo, Yirgacheffe, and Guji—often above 6,000 feet—create ideal conditions for slow-growing coffee, developing rich, nuanced profiles. Whether washed or naturally processed, Ethiopian coffee remains a global benchmark for quality, diversity, and tradition, reflecting the deep-rooted heritage of the land and its people.
Humble roots from our San Francisco apartment
Sonreír began our San Francisco apartment, selling freshly roasted coffee to freinds and family, fueled by a love for great coffee and a desire to share it. What started as home roasting quickly evolved into a deeper commitment—to sourcing with intention, supporting smallholder farmers, and perfecting every batch.
From those early roasts at home to our small-batch production in Berkeley, our mission remains the same—creating coffee that connects, inspires, and brings a little more joy to every cup.
Small Batch Coffee Fresh-Roasted
At Sonreír, we believe great coffee is a journey and embrace the spirit of continuous improvement. Always refining our roasting process to bring out the best in every bean.
We roast small batches on our 5kg Probat gas roaster in Berkeley, CA. This hands-on approach ensures every cup delivers the vibrant flavors and joyful experience we strive for.