Ethiopia Bette Buna Thermal Shock

This coffee showcases Bette Buna’s first attempt at a water pillow anoxic ‘cold cherry’ process, and we think it was a big success. Cold water was introduced during the fermentation process, which beautifully heightened the natural osmanthus and jasmine profile of these exquisite Guji cherries. With delicate underlying notes of white peach and berries, this is an all-around gorgeous coffee to savour sip by sip. This lot is one of several we recently air-freighted to the UK (a very rare occurrence) so it's an extra special treat: you won't normally encounter Ethiopian coffee this fresh, as it usually arrives by ship. We're thrilled to share this opportunity to taste what coffee buyers in Ethiopia taste – fresh crop coffee just weeks after processing. Betta Buna was founded by partners Hester Westerveld-Syoum and Dawit Syoum when they inherited their grandfather’s tiny family farm in Taferi Kela, Sidamo. With a background in NGO and development work, they decided to grow and scale the farm as the foundation for a larger company with greater impact. After starting in 2019, they have now grown considerably, expanding the Taferi Kela farm from two to 50 hectares and spreading to a second 50-hectare farm in Megadu, Guji. Both farms have tree nurseries where climate change-resistant varietals are grown to share with surrounding farmers. Similarly, they have facilities where they not only process their own lots but also educate other farmers in processing techniques, while their Coffee Campus programme provides training in roasting, brewing, and even exporting. They provide countless opportunities for their farming communities by not only teaching and motivating farmers but also hiring local workers at their nurseries and mills, including single mothers and disabled people who would struggle to find employment elsewhere. They also prioritise sustainable farming methods, rewild forests on their land, and protect local wildlife to promote ecosystem health for future generations. We're proud to support Bette Buna and plan to partner with them for many years to come. This lot began with carefully sorted cherries that were transferred into hermetically sealed barrels for controlled fermentation. To slow the process, cold water (12–17 °C) was introduced early in the morning when cherry temperatures were naturally low, creating a stable, cool fermentation environment. This allowed for extended fermentation (up to 144 hours) while reducing the risk of over-fermentation and avoiding undesirable acidity. Elevation: 2100 Metres Above Sea Level Varietal: Enat Buna, 74158, 74112 Cup score: 89.5 Price paid per kg: £32 Process: Thermal shock natural