Blackberry Dust
Limited EditionDak's FavouriteJuicySweet
Blackberry Dust is a late-harvest natural Ethiopian coffee from the Buku Abel washing station in Guji, which arrived in Europe just a few weeks ago. Around 400 smallholder farmers contribute to the station, growing heirloom varieties at elevations between 1,900 and 2,100 masl. The cup is fruity and sweet, with notes of blackberry, wild strawberry and blueberry yoghurt, followed by a soft, creamy finish.
Origin Ethiopia
Region Guji
Producer / Farm Produced by Buku Abel Washing Station
Harvest 2026
Tasting notes Blackberry, Wild Strawberry, Blueberry Yoghurt
Altitude 2000masl
Varietal Heirloom
Process Natural
Intervention Level Low
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From Origin to Cup
Blackberry Dust comes from Buku Abel Washing Station in Guji, Ethiopia, and works with around 400 smallholder farmers growing coffee at elevations between 1,900 and 2,100 metres. Most farmers cultivate small plots of 0.5 to 2 hectares, often growing coffee alongside food crops and other trees. This lot is naturally processed, with ripe cherries carefully sorted and dried on raised beds to develop the sweetness and fruity characteristics we love in Ethiopian coffees.
Origin
Located in the Guji region of southern Ethiopia, Buku Abel brings together coffee from hundreds of smallholder farmers in the surrounding area. Coffee is an important part of everyday life here, with many families growing it on small plots alongside crops for their own consumption. The washing station plays an important role in bringing these harvests together and processing the cherries into distinct, high-quality lots.
Varietal
Ethiopian heirloom is a broad term used to describe the many indigenous coffee varieties found across Ethiopia. Rather than referring to one specific variety, it covers a diverse range of locally grown coffee trees, many of which have been cultivated for generations. These varieties are particularly appreciated for their complex flavour profiles, often bringing floral, fruity and sweet characteristics to the cup.
Processing
The coffee cherries are handpicked by smallholder farmers around Guji and delivered to Buku Abel, where they are sorted on the same day. The whole cherries are then spread across raised drying beds and regularly turned to encourage even drying. They remain there until reaching the desired moisture content, allowing the coffee to develop its natural sweetness and fruity character.
Intervention level
Low. This coffee undergoes a traditional natural process, with the whole cherries dried on raised beds. Workers carefully monitor the drying conditions and regularly turn the cherries to ensure consistency. No additional fermentation techniques are introduced, allowing the coffee's natural characteristics to develop through the drying process.
