Beku Abel – Natural – Ethiopia

At altitudes of 2095–2122 m, in the heart of the Guji, the Beku Abel processing station receives ripe cherries from small local farmers who grow traditional Ethiopian varieties — Kumie, Diga, and Wilsho. The rich volcanic soil and balanced microclimate give the coffee a distinct, elegant character.

For this natural-process coffee, the cherries are slow-dried on raised beds for 15–20 days, turned constantly for even drying and precise fermentation control.

The result is a coffee velvety and sweet, with notes of ripe peach, toffee, and milk chocolate, a round body, and a delicate acidity. A balanced and refined expression of the natural profile from Guji — fruity, intense, yet clean and elegant.