Background

Buduksa Station is located in the highlands of the Gedeo Zone, within the Wote Woreda, at elevations ranging from 1,700 to 1,900 meters above sea level. The station sits in a mountainous landscape, characterized by cool temperatures, rolling highlands, and fertile soils—ideal conditions for cultivating specialty coffee.

The station takes its name from a prominent figure who once lived in the area, with the surrounding land historically referred to as Buduksa in his honor. Coffee is grown across several neighboring areas including Buduksa, Dumarso, Iddo, Gerse, Sedde, Qedda, Boksa, Haru, and Konga. Buduksa Station works closely with 246 dedicated smallholder coffee farmers, supporting careful cherry selection and quality-focused production.

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• Elevation: Around 1,700–1,900 masl

• Climate: Warm agricultural climate with surrounding vegetation

• Region: Wote Woreda, Yirgacheffee

• Processing Method: Natural Coffee, Honey Coffee & anaerobic

• Station Owner / Producer: Assefa Korma 

• Number of Drying Beds: 143

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Processing Method​​

• Natural Process 

– High-quality cherries are carefully selected and processed separately
– Extra attention is given to sorting, cleanliness, and processing precision
– Extended care during drying helps enhance clarity, sweetness, and cup character

• Honey Process

-Fresh red cherries are pulped to remove the outer skin

– Some mucilage is retained to develop sweetness and complexity
– Carefully timed drying sessions help balance flavor and moisture
– Drying takes approximately 12–13 days depending on weather

• Anaerobic Process - Cherries are fermented in barrels for 24-72 hours.

- Dried on raised beds for 16–18 days.

- Moisture content is checked and coffee is stored in the warehouse.

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