Ethiopia Buku Sayisa

About This Coffee

This coffee is a single-origin Arabica from the Buku Sayisa village in the Hambela Woreda, Guji Zone, Ethiopia. Grown at an altitude of 2000 to 2300 meters, it is produced by smallholder farmers using traditional cultivation methods. The coffee undergoes an anaerobic natural process, where cherries are fermented in sealed, oxygen-free tanks for five to ten days before drying. This results in a distinct flavor profile featuring notes of grape, violets, and bubblegum.

Origin

Hambela (Ethiopia)

Flavor Notes

Grape

Roast Level

—

Processing

Anaerobic Natural

Typology

Arabica

74114

Buy from Roaster

Morrow Coffee

Kim and Andrey founded Morrow Coffee in Barcelona in 2017, installing a roasting machine directly inside their space so customers could witness the process. Andrey manages the roasting, receiving green beans and developing profiles that lean away from the bitterness of over roasted commercial coffee. The operation sources from Colombia, Brazil, Ethiopia, and Burundi, offering tasting notes that range from plum and black tea to hazelnuts and grapefruit. Alongside espresso, Morrow serves coffee through Aeropress, Chemex, and V60. The space itself occupies a bright, sunny corner near Plaza Espana, with large windows and a modern industrial interior. Morrow followed in the footsteps of Barcelona pioneers like Nomad and Syra, and has built a loyal following for its transparent approach to roasting and its consistent, flavor forward cups.

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