Bursa Coffee

Processing method · 01

Washed process

Bursa’s washed coffee represents the purest expression of high-altitude Sidama terroir.

Washed parchment drying on a raised bed that runs away toward the treeline under a clear highland sky.

Carefully selected ripe cherries are hand-picked, depulped on the same day, and fermented in clean mountain water before being thoroughly washed and slowly dried on raised beds under shade. This meticulous process preserves clarity and highlights the natural character of the coffee.

Pure, natural spring water is at the heart of the washed process — bringing out exceptional clarity, sweetness and complexity. The combination of high elevation and pristine water sources enhances the coffee’s floral aromatics and crisp sweetness.

The result is a bright, refined cup with tea-like elegance and vibrant acidity, finishing with a smooth, silky texture. Ideal for filter brewing or light-roasted espresso — the classic elegance that defines Ethiopia’s most celebrated profiles.

Tasting notes

  • Bergamot
  • Jasmine
  • Earl Grey tea
  • Lime zest
  • Green apple

The process

  1. 01HarvestRipe cherries hand-picked at peak maturity.
  2. 02DepulpSame-day removal of the skin and pulp.
  3. 03FermentFermented in clean mountain water.
  4. 04Wash & dryFully washed, then slow-dried on shaded raised beds.
  • Best forFilter, light espresso
  • WaterNatural spring
  • DryingRaised beds, shade
Next methodNatural process

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