ORIGIN STORY
Buku Sayisa
Buku Sayisa comes from Buku Village in Hambela Wamena, Guji, in southern Ethiopia. In the local language, the name means “Blessed Valley,” a fitting description for one of Ethiopia’s most renowned high-altitude coffee-growing regions.
The coffee is grown at elevations of 2,200 to 2,350 meters above sea level. Here, the significant difference between daytime and nighttime temperatures, combined with fertile soil and preserved natural forests, allows the coffee cherries to mature slowly and evenly. This extended ripening period develops the coffee’s pronounced sweetness and complex, layered aromatics.
Buku Sayisa is shaped by the pristine landscape of Guji and the careful work of the people who cultivate it. Each cup carries a sense of the Ethiopian highlands, from the environment in which it was grown to the people and stories behind the coffee.
SNAP Specialty Coffee
Ethiopian coffee production begins with thousands of smallholder farmers, each cultivating coffee under different environmental and farming conditions. Their harvested cherries are brought together at local washing stations, where they are processed and prepared as a single lot.
However, coffee cultivation, processing, and export are often managed by separate parties. As a result, even high-quality cherries do not always maintain their full potential throughout the entire production process.
SNAP Specialty Coffee was established to bridge this gap. Through its own washing stations, SNAP manages every stage of processing, from cherry selection and fermentation to drying and final quality control, as one continuous and closely monitored process.
By carefully controlling fermentation time, moisture content, and bean density, SNAP helps reduce the natural variability commonly found in Ethiopian coffee. This integrated approach preserves the quality developed by the farmers and delivers a clean, consistent, and reliable cup from one lot to the next.