At 2,350 meters above sea level, Wondafrash's Buku Abel washing station operates in an environment that challenges conventional coffee processing. The Hambella district of Guji has long been recognized for producing Ethiopia's most complex coffees, and the extreme elevation of Buku Abel intensifies this reputation. The 74165 variety thrives in these volcanic highlands, developing concentrated sugars and complex acids during the extended maturation period that high altitude demands. Here, cherries ripen slowly under intense equatorial sun, creating the perfect foundation for Wondafrash's innovative anaerobic experiments.
about the process
Wondafrash's journey with anaerobic processing represents the kind of dedication that transforms good coffee into exceptional coffee. After two years of experimentation with various fermentation periods, he discovered that 72 hours creates the perfect balance—long enough to develop remarkable complexity without overwhelming the variety's inherent character. Ripe cherries are sealed in specialized fermentation tanks where oxygen is excluded, creating an environment where unique flavor compounds develop. This controlled anaerobic fermentation produces wild berry notes and wine-like qualities impossible to achieve through traditional methods, while the high-altitude drying process preserves these delicate flavors.
about the producer
Wondafrash Edema's coffee story reflects Ethiopia's evolving specialty coffee landscape. Starting as an exporter handling coffees for his family—part of a remarkable family of 29 siblings, nearly all involved in coffee—he understood quality long before he began producing. When Ethiopia changed regulations in 2017 to allow exporters to also farm, Wondafrash seized the opportunity. By 2019, he had built Buku Abel, his first washing station, positioned strategically at 2,350 meters to maximize quality potential. His approach balances respect for traditional Ethiopian coffee wisdom with curiosity about innovative processing. Now in his sixth year operating Buku Abel, Wondafrash has become known for his experimental coffees that honor both the land and the local farmers who supply his cherries. His anaerobic lots, in particular, showcase what's possible when Ethiopian terroir meets purposeful innovation.
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