#ET1003 ETHIOPIA GUJI HAMBELLA BUKU ABEL - G1

SINGLE ORIGIN - ETHIOPIA GUJI HAMBELLA BUKU ABEL - G1

Region | 地區: 

Buku Abel, Hambella, Guji, Ethiopia

埃塞俄比亞 古吉 哈姆貝拉 布庫阿貝爾

Variant | 品種: 

Heirloom - G1

Altitude | 海拔:  

1,750-2,000m

Process | 處理方法:

Natural 日曬

Roast | 烘焙:

Light Medium 中淺焙

Flavour | 風味:

Red Rose, Berries, Hazelnut, Black Tea

紅玫瑰、莓果、榛子、紅茶

Taste Map | 風味圖譜

Armoa | 香氣: 4/5

Body | 醇厚: 3/5

Acidity | 酸度: 2/5

More about the Region | 關於產區：

Buku Abel is a high-altitude village in the Hambella district of the Guji zone, a sub-region of southern Ethiopia known for its stunningly expressive coffees. The area benefits from rich red volcanic soils, a mild climate, and elevations ranging from 1,750 to over 2,000 meters. These conditions contribute to the development of complex floral and tea-like profiles, setting Guji coffees apart from neighboring Yirgacheffe and Sidama.

Buku Abel 是位於埃塞俄比亞南部 Guji 區 Hambella 地帶的一個高海拔村莊，以其風味細緻的咖啡而著稱。該地區擁有肥沃的紅色火山土壤、溫和的氣候，以及 1,750 至 2,000 米的理想海拔條件，使得咖啡風味更加立體，尤其展現出花香與茶感，風格獨特，有別於鄰近的耶加雪菲與西達摩產區。

More about the Beans | 關於咖啡豆：

This coffee is composed of heirloom varieties that grow naturally in the highlands of Ethiopia. Often cultivated by smallholder farmers, these landraces are cherished for their genetic diversity and the unique flavors they produce—ranging from delicate florals to structured sweetness and elegant nutty or tea-like qualities. Grade 1 (G1) designation means this lot meets the highest sorting and defect-free standards.

這款咖啡來自埃塞俄比亞的原生品種（Heirloom），多由當地小農栽種於高海拔的自然環境中。這些原生種具有高度的基因多樣性，帶來獨特且層次豐富的風味表現，常見有花香、堅果香與茶感甜味等。G1 等級代表該批次咖啡在挑豆與瑕疵控制上皆達到最高品質標準。

More about the Process | 關於處理法：

The natural process, also known as dry processing, involves drying the whole cherry under the sun before removing its outer layers. In Buku Abel, cherries are dried on raised African beds for 15–21 days with constant turning to ensure even fermentation. This method enhances sweetness and body, bringing out berry-like fruitiness and floral complexity typical of top-tier Guji naturals.

日曬處理是將整顆咖啡櫻桃直接曝曬於太陽下，待其自然乾燥後再去除果皮與果肉。在 Buku Abel 地區，咖啡櫻桃通常會放置於非洲高架網床上乾燥約 15 至 21 天，並經常翻動以確保均勻發酵。此處理法賦予咖啡更高的甜感與醇厚度，並強化莓果風味與花香層次，是 Guji 區頂級日曬豆的代表之一。

Get Coffee Now