Boku Sayisa | Single Origin

Tasting Notes | Blueberry · Floral · Acai · Sangria

Country | Ethiopia
Region | Hambela, West Guji
Elevation | 2300 masl
Producer | Boku Sayisa Station (565 smallholder farmers, SNAP Specialty Coffee)
Variety | JARC Selections: Heirloom, Dega, Kudhume
Process | Anaerobic Washed
Aspects | Grade 1 · 72 hr Tank Fermentation · Raised-Bed Drying
Roast | Nordic Light

A 'blessed valley' cup from West Guji

Guji Boku Anaerobic Washed

The Boku Sayisa station, whose name means “Blessed Valley” in Amharic, is located in the highlands of Hambela, West Guji. Managed by SNAP Specialty Coffee, the station receives cherry from ~565 local farmers, each cultivating small 2–4 ha plots at ~2,300 masl. Together they contribute to one of Ethiopia’s most celebrated cup profiles--layered, bright, and deeply expressive.

Varieties

This lot is composed of selected JARC cultivars alongside heirloom Dega and Kudhume. These Ethiopian landraces are prized for their complex florals, citrus vibrancy, and balanced sweetness when grown at high elevation.

Process

Anaerobic Washed

1. [Sorted] Meticulous hand-sorting of ripe cherries before processing.
2. [Depulped] Coffee is depulped immediately upon arrival at the station.
3. [72 hr] Sealed-tank anaerobic fermentation under controlled conditions.
4. [Washed] Parchment washed clean of mucilage.
5. [13+ days] Slow raised-bed drying, turned every 3 hours for uniformity.

Fermentation & conditioning time: 72 hr fermentation (anaerobic) + 13–16 days drying

The Artwork

The artwork on this bag was designed by our in-house designer, Rachel. Inspired by Byzantine Christian motifs with a modern approach, it mirrors the layered and intricate flavor profile of this coffee.