ETIOPIA Burka Gudina Estate - Natural Gr 1

Description

Processing: Natural; SCA Score: 86.5 points

Flavor profile: Juicy and vibrant, with floral and fruity notes of lemon and lime, complemented by jasmine and caramel sweetness for a well-rounded and delicate cup.

ROAST PROFILE: Suitable for Espresso and Filter preparation.

GRINDING: Whole beans (Standard Delivery).

DEGASSING PERIOD:

• Espresso: 10-14 days

• Filter: 7 days

To ensure you receive freshly roasted coffee, at KESTAR COFFEE, coffee is roasted only on order and is available as whole beans (standard) or ground, delivered in special packaging with a degassing valve.

If you wish to receive ground coffee, before finalizing your order, please mention in the "ORDER COMMENTS" section how you prefer it: for espresso, filter, Turkish coffee, etc.

Processing: Natural; SCA Score: 86.5 points

Flavor profile: Juicy and vibrant, with floral and fruity notes of lemon and lime, complemented by jasmine and caramel sweetness for a well-rounded and delicate cup.

Burka Gudina – Ethiopian Excellence in Every Cup

Burka Gudina coffee, cultivated by Ibrahim, shares flavor similarities with other Limu coffees, yet its high altitude and distinct climatic conditions give it a unique taste. This exceptional profile has steadily gained recognition in the specialty coffee world, attracting buyers from Europe, the U.S., and Japan.

Recognizing the importance of maintaining top-tier quality, Ibrahim invests heavily in farmer training, hosting industry workshops and regular visits with coffee professionals.

He firmly believes: "Good management is the key to great coffee. We pay our farmers fairly and on time, which makes them enjoy working with us. In turn, their dedication enhances the taste of our coffee."

Today, Burka Gudina is a well-established farm, with Ibrahim focusing on organic certification, UTZ, RFA, and Café Practice standards, while seeking new premium buyers. He is also investing in a digital color sorter in Addis Ababa to further refine the quality selection process.

A Commitment to Sustainability and Generations to Come

Farm workers are dedicated to boosting farm yields while preserving quality and protecting the environment. Ibrahim’s philosophy is rooted in responsibility: "What we hold in our hands is the collective wealth of the world. It is our duty to pass it down, untouched, to future generations so that our coffee can be enjoyed for centuries to come."

Ethiopia – The Birthplace of Coffee

Ethiopia boasts more coffee plant species than any other place on Earth, many still growing wild and undiscovered.

• All Ethiopian coffee is Arabica, with at least 150 commercially grown varieties.

• Traditionally labeled as “heirloom varieties,” this classification is evolving as Jimma Agricultural Research Center works to identify specific species.

• While some estates exist, 95% of Ethiopian coffee is cultivated by smallholders, spread across diverse ecosystems, including coffee forests, where wild coffee is harvested by locals.

• Ethiopian specialty coffee is grown above 1,200 meters, with most cultivated at 1,800 meters or higher.

• In the mountainous Sidamo and Yirgacheffe regions, coffee can reach altitudes of 2,100 meters or more.