SEY - Esayas Beriso - Washed Landrace | Ethiopia
Esayas Beriso - Washed Landrace, Ethiopia
THE CUP
From the Guji Highlands, Buku Sayisa delivers vibrancy and clarity. Peach tea sweetness, ripe raspberry, nectarine. Bright, expressive, and layered.
TASTING NOTES
Peach tea · Raspberry · Nectarine
THE PROCESS
Cherries harvested ripe and hand-sorted. De-pulped and wet-fermented up to 72 hours, then washed in channels and graded by density. Low-density seeds removed; only dense, high-quality lots retained. Post-soak: 2 hours. Dried in 2 cm layers for 10 days. Final hand-sort before export.
THE ORIGIN
Buku Sayisa sits among Ethiopia’s highest coffee lands — up to 2,350 masl — where altitude and climate align for standout quality.
THE PRODUCER
Esayas Beriso started in government before turning full-time to coffee in 2009. What began as a side project collecting cherries with his brothers is now a family-run estate. His wife, Meskerem, manages harvest at their farm and works directly with neighboring growers.
What is the roast recency?
SEY doesn't advertise a roast preference to Filter or Espresso, instead they are roasted for the best amongst both - often called Omniroast. That being said, SEY typically roast light.
We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.
Esayas Beriso - Washed Landrace, Ethiopia
THE CUP
From the Guji Highlands, Buku Sayisa delivers vibrancy and clarity. Peach tea sweetness, ripe raspberry, nectarine. Bright, expressive, and layered.
TASTING NOTES
Peach tea · Raspberry · Nectarine
THE PROCESS
Cherries harvested ripe and hand-sorted. De-pulped and wet-fermented up to 72 hours, then washed in channels and graded by density. Low-density seeds removed; only dense, high-quality lots retained. Post-soak: 2 hours. Dried in 2 cm layers for 10 days. Final hand-sort before export.
THE ORIGIN
Buku Sayisa sits among Ethiopia’s highest coffee lands — up to 2,350 masl — where altitude and climate align for standout quality.
THE PRODUCER
Esayas Beriso started in government before turning full-time to coffee in 2009. What began as a side project collecting cherries with his brothers is now a family-run estate. His wife, Meskerem, manages harvest at their farm and works directly with neighboring growers.
What is the roast recency?
SEY doesn't advertise a roast preference to Filter or Espresso, instead they are roasted for the best amongst both - often called Omniroast. That being said, SEY typically roast light.
We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.
Description
Esayas Beriso - Washed Landrace, Ethiopia
THE CUP
From the Guji Highlands, Buku Sayisa delivers vibrancy and clarity. Peach tea sweetness, ripe raspberry, nectarine. Bright, expressive, and layered.
TASTING NOTES
Peach tea · Raspberry · Nectarine
THE PROCESS
Cherries harvested ripe and hand-sorted. De-pulped and wet-fermented up to 72 hours, then washed in channels and graded by density. Low-density seeds removed; only dense, high-quality lots retained. Post-soak: 2 hours. Dried in 2 cm layers for 10 days. Final hand-sort before export.
THE ORIGIN
Buku Sayisa sits among Ethiopia’s highest coffee lands — up to 2,350 masl — where altitude and climate align for standout quality.
THE PRODUCER
Esayas Beriso started in government before turning full-time to coffee in 2009. What began as a side project collecting cherries with his brothers is now a family-run estate. His wife, Meskerem, manages harvest at their farm and works directly with neighboring growers.
What is the roast recency?
SEY doesn't advertise a roast preference to Filter or Espresso, instead they are roasted for the best amongst both - often called Omniroast. That being said, SEY typically roast light.
We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.
