Ethiopia Buriso Amaje Natural

Buriso Amaje hails from the Dambi village in the Bensa district of Sidama, where he farms 12 hectares of coffee and plays an active role in strengthening quality across his community. Beyond his own production, he has supported neighboring farmers in improving processing practices and expanding access to global markets.

He grows the 74158 and 74160 cultivars, selections developed by the Jimma Agricultural Research Center from wild coffee plants in the Metu-Bishari forest of western Ethiopia. These varieties are prized for their citrus-forward character and resilience to Coffee Berry Disease.

Buriso relies on natural compost and manure to nourish his trees, paired with selective pruning and strict cherry selection. Processing and drying take place at his family home, where careful attention preserves sweetness and clarity. Like many small producers in the region, he produces only natural, dry processed coffee, focusing his efforts on refining a single style rather than diversifying methods. The result is a naturally processed coffee that reflects both regional character and Buriso’s dedication to craft.