The processing team in Taferi Kela is led by Hester, Dawit, and Sissay, the team processes each lot with a controlled approach that brings out the absolute best of the cherry. We're thrilled to have got our hands on a few bags from this small lot, of which only 10 bags were produced.
This particular coffee underwent a ‘kickstart’ process, which was developed by the Bette Buna processing team as a way to concentrate the sugars and change their structures before the normal natural processing begins. After taking the cherries to the wet mill, the team gave them a “kick” by putting them in an anaerobic environment for a short amount of time before continuing processing. Not long enough for official fermentation to begin, but long enough that the structure of the sugar within the cherries changed. This produces lots with more sweetness and body on top of the standard Sidamo natural profile.
Translating to "House of Coffee", Bette Buna truly is built around making a stable home for those who produce coffee. The family-run company is rooted in fairness, kindness and truly sustainable plans created by the people who really feel the effects of a positive coffee industry. We're thrilled to work with Hester and Dawit for a second year and showcase their quality coffees and quality work.
