This dreamy coffee is the perfect example of the expert processing techniques our friends at Bette Buna are becoming known for. Here, a 5% salt solution on the cherries during fermentation gave extra space for the lactobacilli to do their work. The result? A lovely, silky texture to the cup profile, reminiscent of strawberry yoghurt. Notes of sweet violet and lemon complete the creamy candyfloss effect. There’s only 25kg of this lot, so don’t wait!
This coffee is one of several we recently air-freighted to the UK (a very rare occurrence) so it's an extra special treat: you won't normally encounter Ethiopian coffee this fresh, as it usually arrives by ship. We're thrilled to share this opportunity to taste what coffee buyers in Ethiopia taste – fresh crop coffee just weeks after processing.
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 that were transferred into hermetically sealed barrels to create a controlled fermentation environment. A prepared starter culture (developed from cherries fermented in a 5% salt brine under anoxic conditions) was introduced to promote the growth of lactic acid bacteria. Enriched with brown sugar, this starter accelerated microbial activity to provide a strong, consistent fermentation. The coffee was then fermented for 96 hours, with the starter solution recirculated every 24 hours to maintain even distribution and uniformity throughout the batch.
Elevation: 2100 Metres Above Sea Level
Varietal: Enat Buna, 74158, 74112
Cup score: 90
Price paid per kg: £32
Process: Lacto-ferment natural
