ABOUT:

This coffee underwent natural anaerobic fermentation in sealed tanks for 96 hours, using pulp juice from previous lots to introduce a unique microbial environment. After fermentation, the cherries were dried on raised African beds, milled and sorted in Gelan, resulting in a cup that is intensely sweet, fruit-forward, and exceptionally clean.

Bette Buna operates farms across Guji, Yirgacheffe, Sidama, and Bench Maji, and sources from allied farmers throughout Ethiopia. This lot comes from their Megadu farm in Guji, spanning 220 hectares of semi-forest and wild forest coffee, and supported by 850 employees who receive fair wages, meals, housing, and access to education for their children.