PRE-ORDER ONLY (limited quantity available)
We will roast this coffee on September 10th and ship it the week of September 14th.
Please note: If this taster pack is in your order, your ENTIRE order will be shipped that week. Out of kindness to our production team, we cannot offer split shipments on these orders due to the volume of orders expected. We also can't ship these outside the UK.
We're so excited to be part of The Fermentation Project (a global tasting of one single coffee processed four ways) that we've gone mad on extra tasting sets. We think the processing mastery of coffee producers merits far more recognition. So, if you're interested in the finer points of naturally processed Ethiopian coffees and want to have the same tasting experience, here's your chance.
This set contains the exact same coffee from the Guji highlands processed in four distinct ways by the expert processing team at Bette Buna, headed up by Gabriel Restrepo and Hester Syoum. Specifically, you'll be able to taste the differences made by properly controlled anaerobic and carbonic fermentations within 3-4 day windows. These coffees are shockingly clean for the type of fermentation they underwent, and this set really allows you to experience the effect of additional fermentation periods and/or added carbon dioxide.
This pack will include 126g each of the following coffees:
- Cherry Bomb (96hr Anaerobic)
This lot began with carefully sorted cherries placed in hermetic barrels or high-capacity bags to create a low-oxygen environment, promoting anaerobic fermentation. Under these conditions, yeasts and lactic acid bacteria broke down sugars into flavor precursors, shaping the cup’s complexity.
Fermented for 96 hours, this lot has a balanced, elegant profile with floral notes of lavender layered with berries and rose hips.
- Cherry Ascension (96hr Carbonic)
This lot started with carefully sorted cherries placed in hermetic containers, where carbon dioxide was flushed in to create an anoxic environment. The 96-hour CO₂ fermentation promoted intracellular fermentation within the coffee beans and encouraged selective microbial activity, dominated by yeasts and lactic acid bacteria.
This controlled process enhanced fruit expression, producing vibrant notes of strawberry, vanilla, and Concord grape along with a balanced acidity.
- Cherry Jam (120hr Anaerobic)
For this lot, carefully selected cherries were sealed in hermetic barrels or high-capacity bags to create a low-oxygen environment, allowing anaerobic fermentation to take place. Over 120 hours, yeasts and lactic acid bacteria broke down sugars into flavor precursors, producing bold and expressive profiles.
The extended fermentation emphasized bright acidity layered with a boozy, jammy character that gives the “Cherry Jam” its name. Notes of blueberry, pineapple, and rum raisin.
- Cherry Kiss (120hr Carbonic)
This lot also began with carefully sorted cherries placed in hermetic barrels or high-capacity bags, where carbon dioxide was introduced to create an anoxic environment. Over 120 hours, this controlled CO₂ fermentation promoted intracellular activity within the coffee seeds and guided selective microbial growth, dominated by yeasts and lactic acid bacteria.
This method resulted in a juicy, complex cup that highlights clarity, depth, and the nuanced flavors achievable through CO₂-managed fermentation. Notes of strawberry, blueberry, and clementine shine through each sip.
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.
After starting in 2019, they have now grown considerably, expanding the Taferi Kela farm from two to 50 hectares and spreading 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 prioritise sustainable farming methods, rewild forests on their land, and protect local wildlife to promote ecosystem health for future generations. We're proud to support Bette Buna and plan to partner with them for many years to come.
Elevation: 2100 Metres Above Sea Level
Varietal: Enat Buna, 74158, 74112
Process: Anaerobic and carbonic extended fermentation naturals
