Ethiopia Buku Mulu

This Hambela hits the usual marks for dry processed Ethiopian coffees.
Low moisture content and low water activity accompany a higher than
average density and generally small screen size. This should be relatively
easy to work with and will likely weather longer storage times in stable
environment pretty amicably.

Ethiopia’s genetic diversity of coffee is no secret, but increased attention
is being paid to distinguishing cultivars and varieties, thanks in part to the
work undertaken by Tim Hill and Getu Bekele. Established in the 1960s,
the Jimma Agricultural Research Center was instrumental in selecting,
breeding, and distributing scores of cultivars throughout the country in the
decades following Haile Selassie’s downfall. These have included
region-specific varieties, specialty cultivars, and hybrids and wild
selections made for disease resistance.

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