This coffee comes from the Buku Abel washing station in the Hambella area of Ethiopia's Guji Zone at approximately 2,350 meters elevation. Managed by Wondefrash, who works closely with local smallholders, the station was officially launched in 2019. The variety is 74165, a JARC selection bred for high elevations and slow maturation. Cherries are hand-picked at peak ripeness, sorted, and undergo a 72-hour sealed anaerobic fermentation process. After fermentation, beans are slow-dried on raised beds under shade over four to six weeks. The coffee grows in red volcanic soil with cool temperatures and wide day-night temperature swings. The cup profile features blueberry and raspberry notes with jammy sweetness balanced by soft cocoa and chocolate undertones, with vivid aromatics and a clean finish.
Founder Tim Coonan, a former chef with experience in prestigious kitchens around the world, started Big Shoulders Coffee in his garage about a decade ago. His culinary background brings a chef's attention to detail to every roast, sourcing beans from farmers he has built relationships with. Together with his wife Patricia, they have built a brand that prioritizes hospitality and creating a welcoming "third place" for the community, a sanctuary separate from home and work.
