We’re so excited to feature four exquisite new natural lots — all under the 'Cherry' name — from our good friends at Bette Buna! Anaerobically fermented for 96 hours, this one has a balanced, elegant profile with vibrant floral and berry notes alongside a creamy mouthfeel.
Led by Gabriel Restrepo and Hester Syoum, the expert processing team at Bette Buna are always impressing us with their unique flavour profiles as they push the boundaries of experimental fermentation techniques. If you'd like to be able to compare and contrast the processing results of all four new lots, check out our special Bette Buna Tasting Set here.
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.
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. Fermentation lasted for 96 hours. Beyond flavour, this experiment strengthened the mill team’s understanding of fermentation science under real-world conditions.
Elevation: 1900-2200 Metres Above Sea Level
Varietal: 74112, 74110, Wild Guji Megadu
Cup score: 91
Price paid per kg: £18.85
Process: 96hr anaerobic natural
