Ethiopia Boku - Anaerobic Washed
ETHIOPIA
BOKU - ANAEROBIC WASHED
FLORAL BLUEBERRY, POMEGRANATE, SANGRIA, LIME + ACAI
BEAN DETAILS:
ORIGIN: Boku Sayisa, Guiji, Ethiopia
PRODUCER: SNAP Specialty Coffee
ELEVATION: 2300 masl
VARIETY: Mixed JARC varieties and heirloom Dega and Kudhume varieties
PROCESS: Anaerobic Washed
TASTING NOTES: Blueberry, pomegranate sangria, lime, and acai.
ROAST TYPE: Light
Farm Level
Boku Sayisa Station - West Guji, Ethiopia
Farm & Processing Details
The Boku Sayisa Station is located in the highlands of Hambella district, West Guji, Ethiopia, and is managed by our partners SNAP Specialty Coffee. Approximately 565 smallholder farmers deliver cherry to this station from the surrounding region, cultivating an average of 4 hectares of land at elevations around 2,300 meters above sea level. This lot consists of mixed JARC varieties and heirloom Dega and Kudhume varieties.
The Boku Guji Anaerobic Washed lot begins with meticulous sorting of ripe cherries before depulping. Coffee is then fermented in sealed tanks for 72 hours, washed, and laid out to dry on raised beds for over 13 days. Workers turn the parchment every 3 hours throughout each day to ensure even drying.
Cultural Heritage
In Amharic, "Boku Sayisa" translates to "Blessed Valley," and legend among the Guji Oromo people tells that coffee sprang in this valley from the tears of the sky god Waaqa, mourning a servant's unjust death.
About SNAP Specialty Coffee
This coffee lot is brought to you by SNAP Coffee, our producing partner in Ethiopia. Founded in Addis Ababa by Negusse in 2008, SNAP operates 7 washing stations in key coffee-producing areas including Sidama, Yirgacheffe, and the Guji Zone.
SNAP focuses its operations on three fundamental pillars: consistency, education, and sustainability. Their mission centers on improving the livelihoods of supporting farmers. Last year, their team of agronomists trained more than 6,000 farmers in land and nursery management and climate-smart agriculture through crop diversification and intercropping.
We've been working with SNAP since 2024, and we're thrilled to build this relationship in the homeland of Arabica coffee.
General Brewing Instructions
- Filtered water. Spring water is ideal. Removing chloride, sulfur, and iron is essential.
- A burr grinder. The more even the coffee particles, the better the coffee. Burr grinders, whether manual or electric, will do a better job than "whirly-blade" grinders. Invest in a burr grinder. Your taste buds (and coffee roaster) will thank you.
- A scale. I know using a scale can seem a bit like you're doing something you shouldn't be. Trust me, you can only brew consistently great coffee with a scale. Water and coffee are hard to measure without one.
- Clean equipment. Properly cleaning your equipment is the only way to avoid stale and rancid coffee flavors entering your cup. Please keep your equipment clean. The sooner and more often you clean your gear, the easier it will be in the long run. Add it to your ritual and thank us later.
- Delicious and freshly roasted Color Coffee
- Hario V60 02. Check out Scott Rao's video on how to brew a better pourover than your local cafe does.
- French Press. Check out James Hoffman's video on how to brew a next level cup.
- Aeropress. Check out Tim Wendelboe's video on how to brew an exceptionally easy and delicious cup.
Coffee Faq
IS YOUR COFFEE ORGANIC OR FAIR TRADE?
In many cases, yes. However, our first priority is quality and flavor. Sometimes these priorities align and our producers are certified organic and/or fair trade. We always pay well above fair trade rates (which are quite low and don’t guarantee sustainability or quality).
Often times, the producers we work with are too small to gain certifications. It’s expensive and laborious. Many of our producers are certified organic and fair trade, including many of our producers in Peru, Ethiopia, and Mexico.
WHAT IS THE BEST TIME-FRAME TO DRINK MY COFFEE?
We recommend drinking our coffee within one month of the roast date. Most of our coffees taste best however within 2 - 14 days of roast date.
For espresso, we recommend using coffee that has rested at least 7 days after roast date. This is because coffee gives off CO2 after roasting that can interfere with extraction. One way to get around this is to let your ground espresso dose sit for 30-120 minutes before pulling the shot. Email info@colorroasters.com for more questions about this.
If you are pre-grinding the coffee, we recommend drinking the coffee within one week of grinding.
CAN YOU GRIND MY COFFEE ON WEB ORDERS?
Yes, we can. Please select how you want your coffee to be ground at the time you place your order. Simply click on the arrow beside "Grind" and make your selection. If you need help choosing let us know the brewing method you will be using to prepare the coffee, in the notes of the order. And we will be happy to grind the coffee for you on our commercial grinder.
DO YOU HAVE BREW RECIPES?
These are in the works! We are compiling a bunch and even shooting some video, to help you brew like us at home.
In the meantime...go here: Pour Overs | Aeropress to get some expert advice.
MY COFFEE TASTES WEAK, WHAT'S THE PROBLEM?