Bursa Coffee

Processing

One variety, many expressions

The 74158 cultivar is available washed, natural, honey, anaerobic, underwater and dark-room processed — each method drawing a different cup from the same fruit.

Separated lots drying on raised beds, workers moving between the rows, forest and hillside beyond.

Bursa’s 74158 coffees consistently achieve SCA scores of 87–91+, with typical moisture of 10–11.5% and screen sizes of 14/16+ — the clean, consistent cup that specialty importers value. From that single exceptional Ethiopian cultivar, our processing offers diverse flavour expressions.

Washed parchment drying on a raised bed that runs away toward the treeline under a clear highland sky.Washed process01Bergamot · jasmine · Earl Grey · lime zest · green apple

The purest expression of high-altitude Sidama terroir — bright, tea-like, silky.

Whole cherries drying intact on a raised bed for the natural process, the bed stretching toward the forest edge.Natural process02Bold, fruit-forward, full-bodied

Whole cherries dried intact for 21–28 days, concentrating vibrant fruit character.

Honey-process coffee drying with mucilage still on the parchment, the beds turning sticky gold in the sun.Honey process03Caramel · peach · apricot · brown sugar · toffee

Between washed and natural — mucilage left on the bean during shade drying.

Sealed tanks used for oxygen-free anaerobic fermentation of whole cherries at the Bursa station.Anaerobic process04Mango · passion fruit · pineapple · black tea · rum · dark chocolate

Oxygen-free fermentation in sealed tanks for 48–120 hours — bold and layered.

Whole-cherry 'cherry coffee' drying on African raised beds, the fruit shrinking to a deep wine red.Cherry coffee05Fresh cherry · cranberry · hibiscus · pomegranate

Whole ripe cherries dried intact on African beds — an expressive “fruit-bomb”.

The natural spring pool at Bursa Station where sealed coffee is submerged in metal cages for underwater fermentation.Underwater fermentation06Bright acidity · floral · smooth fruit · exceptional clarity

A spring-water method developed at Bursa Station — coffee submerged in flowing spring water.

Coffee drying on raised beds inside a ventilated dark room, out of direct sun, for slow even moisture reduction.Dark room drying07Clean · stable · enhanced sweetness and clarity

A controlled indoor protocol — drying without direct sun to protect delicate aromatics.

Sorted peaberry beans — small, rounded, single-seeded — separated from the standard flat beans of the same lot.Peaberry08Brighter acidity · higher sweetness · intense

One of the rarest coffees — a single rounded seed instead of the usual two.

Sample across the methods

Ask for a comparison set — the same lot processed several ways.

Request samples