We’re getting about 25 different coffees from our Ethiopian partners Bette Buna this year, so we’ve decided to name each lot after one of the people who worked on producing it, exporting it, or contributing to social work at Bette Buna.
This one is named for Alemu, a local minister turned mill manager who is an important leader in the Taferi Kela community. It's got beautiful, vibrant notes of raspberry and peach iced tea along with a lovely intensity thanks to its special 'pulped anaerobic' processing. Extra coffee pulp was added to the fermentation tank during the anaerobic phase of the washed process, and the results are delicious! Fruity flavour for days.
For a bit more about Bette Buna, check out our blog post here or read on below ...
Betta Buna was founded by partners Hester Westerveld-Syoum and Dawit Syoum when they inherited their grandfather’s tiny family farm in Taferi Kela, Sidamo. With a background in NGO and development work, they decided to grow and scale the farm as the foundation for a larger company with greater impact.
Having started in 2019, they have already grown considerably. They have expanded the Taferi Kela farm from 2 to 50 hectares and have spread to a second 50-hectare farm in Megadu, Guji. Both farms have tree nurseries where climate change-resistant varietals are grown to share with surrounding farmers. Similarly, they have facilities where they not only process their own lots but also educate other farmers in processing techniques, while their Coffee Campus programme provides training in roasting, brewing, and even exporting. They provide countless opportunities for their farming communities by not only teaching and motivating farmers but also hiring local workers at their nurseries and mills, including single mothers and disabled people who would struggle to find employment elsewhere. They also work hard to incorporate sustainable farming methods, rewild forests on their land, and protect local wildlife to promote ecosystem health for coming generations.
To create this lot, cherries were de-pulped and then fermented with extra pulp from another washed coffee lot in sealed barrels. There were no added yeasts or starters, but the pulp gave the bacteria some extra sugar to feed on. After fermentation, the coffee was washed, spread in thin layers on African raised beds, and dried in the sun for about 20-25 days. Once correct moisture levels were reached, the cherry was bagged and rested for at least eight weeks to improve complexity and flavour profile.
We're proud to support Bette Buna and plan to partner with them for many years to come.
Elevation: 2100 MASL
Varietal: Enat Buna, 74158, 74112
Cup score: 88+
Price paid per kg: £15.84
Process: Pulped anaerobic washed
