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Ethiopia Bullet Bulga

A rare micro-region most coffee drinkers have never tasted — Bulga Lemi sits in West Arsi, overshadowed by its famous neighbors Yirgacheffe and Guji, but producing a cup that holds its own. Apricot leads, ripe strawberry follows, and it finishes on a smooth, honey-like sweetness that lingers.

Cup Notes

Apricot Strawberry Honey

Roast

Roast Date: 21/09/2026

Filter, V60

5.000 KWD

Weight

Clear

Grind Preference

We grind fresh to order at no extra charge.

7 in stock

Ethiopia Bulga Super Natural

Most Ethiopian specialty coffee conversations start and end with Yirgacheffe or Guji — for good reason, they’re the benchmark. But West Arsi, and Bulga Lemi specifically, has been quietly producing lots that rival both, without the name recognition to match. Grown between 1,900–2,300 masl on volcanic soil, the altitude alone forces a slower cherry ripening, which is where a lot of this coffee’s natural sweetness comes from before it ever touches a processing tank.
This lot comes from Mokanisa Bulga farm, a single, traceable source rather than a regional blend — something increasingly rare as Ethiopian volumes get consolidated at export.

“Super Natural” is a step beyond traditional dry (natural) processing. Instead of drying the whole cherry straight after picking, it undergoes a controlled anaerobic fermentation first — sealed, oxygen-free, temperature-monitored — before moving to full sun-drying with the fruit still intact. That extra fermentation stage is what pushes the sugar development further than a standard natural process, which is exactly why this cup reads more complex and layered than a typical dry-processed Ethiopian.

What You’ll Actually Taste

Apricot hits first — bright, not overly sweet. It settles into ripe strawberry through the middle of the cup, then closes on a honey-like finish that gives the body a smooth, almost silky texture through the last sip. This is a Heirloom varietal lot, scored 87.25 by SCA standards — solidly in specialty-grade territory, and notably high for a region this under-the-radar.

Why Medium Roast

We roasted this one to protect the fruit-forward complexity the fermentation built — pushing the roast any darker would flatten exactly what makes this lot worth trying in the first place.

Best brewed as filter/V60 — a method that gives the apricot and strawberry notes room to unfold in layers rather than blur together.