From Gundira Shela kebele in Decha woreda, Kaffa Zone – the birthplace of coffee. This Grade 1 Natural is grown at 1,850 meters above sea level on deep, fertile Dystric soils. The 74110 and 74112 varieties are hand-harvested from November to January, then shade dried on African beds for 21 days. The farm, part of Gushe Buna's 369-hectare estate, is home to over 10 tree species including the rare 40-meter Qararo tree and the nutrient-rich Birbira tree. Black volcanic soil and abundant rainfall (1,710–1,892 mm annually) create ideal growing conditions. Exported by Gushe Buna, led by Ephrem Mulugeta – in coffee since 2001, exporting to Europe and the USA since 2016.
This coffee comes from the Gushe Buna farm, a 369-hectare estate located approximately 40 km from the main town of Bonga. The farm is divided into two plots: Abiy 1 (159 hectares) and Abiy 2 (162 hectares) .
More than 10 different tree species make up the forest in which the coffee trees grow, including:
- Qararo tree – can grow to 40 meters tall, becoming increasingly rare in Ethiopia; provides exceptional shade
- Birbira tree (Millettia ferruginea) – grows over 15 meters tall; its decomposing leaves nourish the soil
- Shego (Trichilia dregeana) – indigenous shade tree
- Getem (Schefflera abyssinica) – native to Ethiopian highlands
- Bisana (Croton macrostachyus) – fast-growing, provides dappled shade
- Shola – indigenous species
- Chago/Abeyi (Maesa lanceolata) – understory tree
The farm sits on black volcanic soil, which supports this high biodiversity and ensures the quality of coffee lots.
This lot features 74110 and 74112 – heirloom landraces known for their disease resistance, high yield potential, and exceptional cup quality. These varieties are well adapted to Kaffa's forested highland microclimate.
Harvest takes place from November to January. Only ripe cherries are selected.
The coffee is naturally processed – meaning the whole cherry is dried without fermentation. The cherries are spread on African drying beds and shade dried for 21 days. Shade drying is a meticulous method where the coffee is protected from direct sunlight during peak hours, allowing for slower, more even moisture removal. This gentle approach preserves delicate flavor compounds and results in a cleaner, more elegant natural cup.
The farm has 200 African beds installed for this purpose. The result is a beautifully layered natural coffee – floral and bright, with spice and chocolate depth, lifted by citrus and tropical fruit sweetness.
Ephrem Mulugeta has been working in the coffee sector since 2001. He began by setting up coffee plant nurseries before developing his own farm in the Kaffa Zone. Since 2016, his company has been selling coffee directly to export markets in Europe and the United States, with the aim of offering high-quality, finely traced batches.
