Color Roasters

Color Coffee Roasters is the culmination of years of obsession, backyard tinkering, and the desire to spread the gospel of great coffee.

Color Flag Ship Store & Roastery: Located in beautiful Eagle, Colorado.

free domestic shipping when you spend $40+

Ethiopia Buku Natural

Product image 1coffee bag 12oz size white with pink and white label, ethiopia light roast whole bean coffee
Product image 2coffee bag 12oz size white with pink and white label, ethiopia light roast whole bean coffee
Product image 3ethiopia light roast whole bean coffee pink and white label

Regular price $ 22.00

ETHIOPIA

BUKU NATURAL

BLACKBERRY JAM, RED WINE GRAPES, DRIED PINEAPPLE, DRIED SWEET BASIL + DATE SUGAR

Pure juice. This is how we describe this immaculate natural from premier real estate high in the Guji forests. Popping with berry and tropical goodness with an extra herbal dankness, this is a wonderful example of naturals being complex and intense at the same time. Flavors of blackberry jam, red wine grapes, dried pineapple, dried sweet basil, and date sugar.  

 


BEAN DETAILS:

ORIGIN: Hambela, Guiji, Ethiopia
ELEVATION: 1800-2200 masl
PROCESS: Sundried natural process
VARIETY: Local Heirlooms
TASTING NOTES:Blackberry jam, red wine grapes, dried pineapple, dried sweet basil and date sugar
ROAST TYPE: Light

Farm Level

The coffee comes from small holder coffee farmers in Kebele (town) Buku Sayisa, Guji Zone, a region of extreme altitude that ranges from 2100 to 2300 meters above sea level. These lots are made up of coffee from several hundred different farmers, most with only a couple hundred coffee trees or less. The people in this region are known as Guji Oromo, and coffee farming has been a core part of the culture in the highland areas for many years. It's a distinct coffee from Yirga Cheffe, and Sidamo. Geographically, culturally, and in terms of cup flavors, these southern coffees have a different flavor profile while maintaining the same general characteristics; citrus and floral accents, a lively cup character. This lot was purchased from a family run wet mill near Hambela. They have their own wet and dry milling equipment, handling all post-harvest milling themselves, oversee quality management, and preparation for export. Like most of the country, the farms are planted in regionally distinct local strains of coffees that have spread from the wild forest plants of western Ethiopia, to Harar in the East and to the southern districts like Guji. This particular lot was dry-processed, meaning that the whole coffee cherry is laid to dry with the bean still inside. This type of processing is the oldest, and takes upwards of 3 weeks to full dry the coffee beans inside the fleshy fruit. This type of process has a big impact on cup flavor and results in fruity profiles, big body, and often a more rounded acidity. Naturals can be quite rustic, but operations like that in Buku Sayisa take extra care in separating out the ripe fruit from the rest, and removing physical defects along the way. The result is a relatively refined flavor profile, that is still quite vibrant and floral.

General Brewing Instructions

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Brewing great coffee at home can be easy.  The essential tools are critical to making it happen.  They include:
  • 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
Now that you have the tools, the rest is easy.  There are infinite numbers of ways to brew coffee.  Here are some of our favorites, with links to coffee professionals who we admire and trust:

Coffee Faq

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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?

A weak brew could the result of a couple things.  First of all, you want to make sure you're using the proper amount of water and coffee.  If you use too much water or not enough coffee, you won't be able to get the strength you need.  A digital scale will ensure you can get the measurements right.  Start with 1 gram of coffee to 16 grams of water and adjust to taste!
The second problem could be a grind size that is too course.  If the coffee bits are too big, you won't be able to pull enough flavor out and the brew will taste weak.  In general for drip coffee, the grind size should be the size of beach sand.  You can also use the brew time to help judge if you're grind is correct.  Most brewing methods should take between 3 and 5 minutes.  If it's going faster than this, it's likely your grind size isn't fine enough.  Grind finer and taste it!

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