High in the mountains of Ethiopia, coffee grown between 2,000 and 2,400 meters above sea level is brought to a processing site in the village of Buku Abel. Sitting at just over 2,300 meters itself, the site works exclusively with naturally processed coffees, giving each harvest the time and attention needed to fully develop its character.

Once the cherries arrive, they’re carefully hand-sorted to remove any underripe or damaged fruit, then floated to separate the highest-quality coffee. The whole cherries are laid across raised African beds, where they dry slowly for around two weeks. Throughout that time, they’re continually sorted to maintain quality and consistency.

In the cup, that care comes through as juicy honeydew melon, delicate honeysuckle florals, and bright citrus. We place Hambela Buku in our Exceptional tier for its clarity, expressive character, and the kind of complexity that gives you something new to discover with every sip.