BOKU ANAERÓBICO

Origin: Guji, Ethiopia

Process: Anaerobic

Altitude: 2310 m.

Variety: 74158

Notes: Golden Raisins and toffee

Esayas Beriso is the farmer behind the product Boku. His farm is located in the Hambela Wamena district, in the Oromia Region, Ethiopia and sits at an impressive 2,350 meters above sea level. Esayas primarily cultivates the local 74158 variety, known for its exceptional cup quality.  

The Anaerobic Natural process, on the other hand, introduces a controlled fermentation stage. After meticulous cherry selection, the cherries are fermented for 72 hours (or 120h) in dry, shaded barrels, with Esayas closely monitoring the process. Once fermentation is complete, the cherries are moved to shaded drying beds, where they are treated similarly to the Natural process before being milled and packed for sale.