Status: Afloat

Another experiment, we fermented this lot in a salt solution, but with de-pulped coffee this time. It resulted in an incredible flavor profile we haven't tasted from Ethiopia in nearly a decade!

Details

  • Category
    Premiere
  • Region, Village
    Sidamo-Taferi Kela
  • Farm, Producer
    Bette Buna Taferi Kela
  • Processing
    Anaerobic
  • Cup profile
    Peach, lemon, hibiscus, champagne
  • Crop
    24/25
Stunning cup profiles
Completely traceable
Unparalleled honesty
Transforming livelihoods

Details

Farm(s)
Bette Buna Taferi Kela
Varietals
Enat Buna, 74158, 74112
Altitude
1988-2200 MASL
Harvest time
Nov
Processing
Anaerobic
Behind every lot a different story

Your lot ID

Story

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 lacto washed is the perfect example of that kind of project.

We started the process as if for a washed anaerobic, but then added salt to the anaerobic environment and followed up by washing in our normal washing channels. It created a lot of laughs for the team as everyone wondered “why on Earth are you adding salt?!”

We kept track of all our steps, and it ended up being a delicious experiment to learn from and even try to improve next year. 

Processing

Coming soon

Farm

Taferi Kela

Transforming communities

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!

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