Ethiopia, Aba Bulgu

Sourced from Abdurhiman Aba Bulgu’s 13-hectare farm in Kedamesa, Ethiopia, this coffee is cultivated between 1975 and 2200 meters elevation. The farm lies within the Duromina area, known for its cooperative heritage. Aba Bulgu produces both wet and natural processed coffees, with natural lots like this one going through meticulous sorting to remove any unripe cherries before drying on raised beds for 2–3 weeks, depending on weather. The primary varietal is JARC 74110, developed by the Jimma Agricultural Research Center, reflecting a refined selection from Ethiopia’s heirloom strains for balanced complexity and quality. Brewing Method Recommendation: Espresso and filter brew are our favorites methods for this tropical coffee. Filter/Pourover Recipe Dose · 25g  Water · 400g Temp · 203F Ratio: 16 to 1 Water to Coffee for a full bodied cup. Use a little more water up to 17:1 ratio if you like the more delicate florals and lighter tropical notes to come through or ta