REGION: Sidamo
ALTITUDE: 1950 MASL
VARIETAL: Jarc Varieties, Enat Buna
PROCESS: Washed
Bette Buna is a vertically integrated coffee company founded in 2020 by husband and wife Dawit and Hester. Their coffee journey began following the passing of Dawit’s grandfather, who farmed coffee with his wife, Emame, in Taferi Kela, Sidama for nearly a century. Dawit and Hester took over operations at the family farm committed to the mission of creating equal opportunities for coffee communities through the production of outstanding coffee. Today, Bette Buna operates farms in the coffee growing regions of Guji, Yirgacheffe, Sidama, and Bench Maji, as well as sourcing coffee from allied farmers throughout these regions.
This coffee was grown by outgrower contributors living in the Taferi Kela woreda of Sidama. Cherries are delivered to Bette Buna’s Taferi Kela washing station where processing begins on the same day as harvesting the cherries.
This coffee underwent Washed processing. Freshly harvested coffee cherries are sorted via floatation prior to being pulped. The pulped coffee is then fermented for 48–72 in order to remove the mucilage left on the parchment coffee. After the mucilage is removed, the parchment coffee is soaked for 12 hours. The soaked parchment coffee is then spread onto raised drying beds where it is dried for approximately two weeks in order to reach its ideal humidity.
Ethiopia first started exporting coffee in the 15th century. It was brought by Somali merchants to Yemen for Sufi mystics, as they drank it to concentrate better on their chanting. Today, coffee export makes up around 70% of the county's export earnings, and it is estimated that a quarter of the Ethiopian population works within the coffee industry.
Almost all coffee is grown on small farms, or ''garden coffees'' that cover less than a hectare and producing around 300kg of coffee per year. This is also one of the only countries with wild grown coffee that is harvested from native forest trees. Even the famous Geisha varietal can be found growing wild here.
Ethiopia is famous for producing incredible sun dried naturally processed coffees. However, over half of all Ethiopian coffee is processed using this method. The coffee cherry is pulped to removed the fruit, fermented and then washed.
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