Bulga

Sourcing from Ethiopia was more challenging this year than it was last year because the pandemic prevented us from visiting Addis Ababa where we usually sample our offerings. Once we had selected most of our offerings, we decided that we needed another lot of natural processed coffee to round out our menu, but for a while it was just an empty slot. Once the containers of Ethiopian coffee began to land stateside, our pals at CCS sent us a sample of Bulga, which is certainly one of the best naturals we've tasted in a while. Smallholder farmers harvest from areas inside both Sidama and West Arsi and then take their cherry to the Bulga Lemi washing station. This particular washing station is owned by a father and son duo, Andinet and Digafe Teklemariam, who only produce natural coffees. The station sits at 2,300 masl, which allows the coffees to dry very slowly for exceptionally clean, nuanced flavors that taste as much of a washed coffee as it does a natural.