Lot 25.03

Harvesting and processing takes place from October-January in Ethiopia, and it’s all accomplished in super long shifts over many weeks. Our processing teams work an average of 20 hours per day, sometimes 24 hours at a time. Towards the end of the season everyone is exhausted!

To keep motivation high, we save some crazy experimental processings for the end of the season to learn and have fun with the team. This is one of those experiments. It’s a lacto-anaerobic natural, which means we added salt during fermentation in the anaerobic environment.

It was a brand-new process for the team, and they were excited to try it. It created a unique profile that we sold to one single roaster. We might try it again next year, but for now it is very, very limited!

Coming soon

Taferi Kela

We are rooted in our communities and committed to building a positive and sustainable future by educating and creating equal opportunity jobs at our own facilities.

By distributing climate-resistant seedlings and providing "learning by doing" programs for children and adults, we facilitate our communities to transform their futures. We are honored to work with local chiefs, community leaders, and smallholder farmers to grow and source our spectacular Bette Buna coffees.

At our farms in Taferi Kela-Sidamo and Guji-Megadu we work closely with our family and neighbours to grow seedlings, rewild coffee forests, and train farmers in methods of growing and processing that create opportunities for everyone in our community.

Learn more!