Ethiopian SayisaSayisa coffee comes from the Buku Kebele area in Hambela Wamena Woreda, within Ethiopias Guji Zone, where smallholder farmers cultivate the Dega and Welisho varietals at high altitudes. Processed naturally at Tadesse Destas Buku Sayisa Mill, the cherries undergo a careful extended fermentation lasting 20 to 30 days, allowing the beans to develop deep, complex flavors. The resulting cup is rich and expressive, layered with fruity and chocolatey notes,