Cosmic Canopy

Sourced from the high-altitude fields of Guji, this aromatic Kurume is pure coffee history. Incredibly refined, elegant and floral. A native Ethiopian coffee, perfected by generations.

NOTES: LYCHEE, SWEET LEMONGRASS, JASMINE

PROCESS: NATURAL

ALTITUDE: 1900 - 2200 M.A.S.L.

VARIETY: KURUME 

ROASTED FOR: FILTER

COSMIC CANOPY: The Source of Peace and Blessing

This coffee is the bridge between earth and sky. From Harruu Bunnaqaa Coffee Farms, the name Harruu Bunnaqaa, is derived from three Oromo words: Harruu, a sacred, sprawling tree used as a meeting place; Buna, meaning coffee; and Naqaa, meaning to make or give.

Historically, this name points to a significant place in Guji where the traditional Oromo leaders—the Gadaa (political authorities) and the Qaalluu (spiritual leaders)—would gather under the Harruu tree. This sacred assembly was a sharing of blessings, peace, and coffee, symbolizing the unity of community and nature..

The Cosmic Canopy is our abstract interpretation: the idea that peace, unity, and connection are not just earthly acts, but a profound state that links us all, from the shade of the Oromo tree to the stars above. With this coffee, feel the history, expressed in an elegant cup, walk the peaceful bridge.

THE ORIGIN

The Guji Zone, located in the vast Oromia Region of southern Ethiopia, is known for producing some of the world's most praised coffees. The foundation of this quality begins with the land: Guji is characterized by steep, rugged terrain and volcanic, mineral-rich soil. This unique geology, combined with exceptionally high altitudes, slows the maturation of the coffee cherry. This extended development period allows the beans to concentrate complex sugars and organic acids, which are the building blocks for its signature bright, clean, and layered flavor profile.

The coffee is often grown by small holder farms using traditional practices, expressing cultural heritage, from where it is believed to be the birthplace of coffee.

THE PROCESS

Natural process. The coffee fruit is harvested from the trees then spread out over raised drying beds. The whole fruit, skin and pulp is kept intact around the seed (coffee bean) when laid out to dry. Over the next 22 days the coffee is looked after as it dry, flipping and rotating to ensure even drying exposure to avoid mold or uneven fermentation. Once dried, the fruit layel is hulled off the bean. This process allows the bean to naturally absorb the fruit's sweetness and flavors from the fermentation which add to the complexity and delicacy of the coffee.
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THE VARIETY

The Kurume varietal is a respected Ethiopian native, classified under the broad Ethiopian Heirloom category. Known locally in the Guji zone as Kudhum. Kurume is low-yielding but know for its high quality and intense aromatic profile. This indigenous strain is also quite resilient with its natural tolerance to drought and disease, and ability to thrive at extreme altitudes. These characteristics make Kurume a top choice for farmers facing climate challenges, ensuring both the continuation of quality and the stability of their livelihood.

Kurume coffee is defined by its elegant complexity, standing out even among other Ethiopian heirlooms for its distinctive flavor. Expect remarkable sweetness, delicate floral notes and bright citrus. Its clean, crisp acidity and silky smooth body offer an incredible tasting experience. Kurume is a bridge from the origins of coffee to the modern world today, it helps preserve the rich traditions of Ethiopia, allowing this exceptional coffee to become a genuine link between ancient culture, wise farming, and your daily sipping.