Ethiopia - Boku
Origin: Ethiopia, Oromia (Hambela Wamena)
Farm: Boku
Producer: Esayas Beriso
Exporter: SNAP Specialty Coffee
Process: Natural
Altitude: 2,350 masl
Varietal: Heirloom 74158
Tasting notes: Sweet Tea – Peach – Strawberry – Green Kiwi
- We roast every Monday and Thursday, and ship on Tuesday and Friday.
For an estimated shipping time, please reach out to us. - We recommend letting the coffee rest for a minimum of one week after roasting date, with peak in flavors being around 3-4 weeks.
- A minimum of 200€ is required to place an order with our wholesale pricing.
The Story
Boku comes from Esayas Beriso, a farmer whose path to coffee is one of deliberate choice. He began his career working in a government office in Dimtu, before gradually being drawn into the coffee trade alongside his brothers. What started as collecting and selling cherries from neighboring farms grew into something bigger: in 2009, Esayas left his office job behind entirely to farm full-time. Today, his wife Meskerem manages harvest operations and oversees cherry purchases from surrounding farms, it's very much a family project.
The farm sits in the Hambela Wamena district of the Oromia Region, at 2,350 meters above sea level, exceptional altitude even by Ethiopian standards. Esayas cultivates the local 74158 variety, a heirloom selection known for its intense aromatic complexity and cup quality.
Esayas has been working with SNAP Specialty Coffee, our Ethiopian export partner, since 2017. Founded by Negusse in 2008, SNAP supports over 6,000 farmers across Sidama, Yirgacheffe, and Guji, offering training, inputs, and a long-term commitment to quality and sustainability at origin.
The process
This lot is naturally processed — cherries are dried whole, with the fruit intact, on raised beds under the Ethiopian sun.
After hand-picking, cherries are carefully sorted to remove any unripe or overripe fruit before drying begins. On the beds, they are turned frequently throughout the day to ensure even airflow and moisture reduction, covered during peak sunlight and at night to protect consistency. The drying period runs between 7 and 10 days at this altitude, faster than lower-grown naturals, but still slow enough to develop sweetness and depth. Final sorting and milling complete the preparation before export.
The cup
Delicate, sweet, and effortlessly aromatic, a natural that feels light on its feet.
The cup opens with sweet tea: fragrant, gently floral, and immediately inviting. Peach adds a soft, sun-ripened fruitiness that feels almost juicy. Strawberry brings a brighter, slightly sharper note that keeps things lively, before a clean finish of green kiwi, fresh, subtly tart, and lingering.
A beautiful way to close the Ethiopian season.