Lot 25.05

This is a beautiful lot. It was our first time using the Honey Anaerobic processing method, but it just made sense to give it a try. We started out by creating a protocol, and then did our best to execute it as seamlessly as possible!

So here’s what we did: after selecting the highest-quality cherries, we de-pulped them and left the mucilage on. After de-pulping, we put them in our famous blue-and-black barrels which we sealed to create an anaerobic fermentation environment. During fermentation we kept a careful watch, checking the temperature often and adjusting the time accordingly.

When they were ready, we put the cherries straight on our raised beds (without washing them) for two days to allow the sun to naturally stop the fermentation process. After that, we used the standard drying cycle of three hours of sun in the morning and afternoon, keeping them covered during midday to avoid the beans being burned.

Our hard work paid off – it’s a delicious, delicious coffee, and we hope you’ll enjoy it.

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!