Ethiopian Sayisa

Sayisa coffee comes from the Buku Kebele area in Hambela Wamena Woreda, within Ethiopia’s Guji Zone, where smallholder farmers cultivate the Dega and Welisho varietals at high altitudes. Processed naturally at Tadesse Desta’s Buku Sayisa Mill, the cherries undergo a careful extended fermentation lasting 20 to 30 days, allowing the beans to develop deep, complex flavors. The resulting cup is bursting with classic Guji notes of blackcurrant and grape bubblegum, brightened by a lively, almost fizzy acidity reminiscent of orange soda and complemented by candy-like floral hints. This coffee beautifully captures the unique terroir and traditional processing of the Guji region, offering a vibrant and playful tasting experience.