This lot is from Bette Buna’s own farm in the remote area of Guji Megadu. In Guji, ripe coffee cherries are amazingly red and easy to pick yet despite this, there were severe challenges in Megadu this year due to a shortage of farm laborers. This lack of workers left many perfectly ripe cherries unpicked and unable to use in top quality lots. This particular lot is made up of the small volume of cherries that were able to be hand harvested, something we're especially grateful for this year given the difficult circumstances.
This coffee was fermented anaerobically in sealed tanks for 96 hours using the cherry juice or "mossto" from two other fermentations to help kickstart a lively fermentation. After this, it was spread on raised African beds to dry then after dry milling locally to remove the hulls, there was a further round of hand sorting by the milling team to remove any defects and produce an exceptionally delicious coffee.
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.
