25008_09_10_PostHarvestProcesses_BetteBuna_Ethiopia (uk)

% an introduction
when Micah (from skylark coffee) introduced me to Hester from Bette Buna, he spoke volumes about their practices and approach to coffee - it's a fascinating story that you can explore in their own words on their website. since the introduction, getting coffee from her family's farm in Ethiopia has been a must and they're finally here! 

%post_harvest_process exploration
a unique opportunity to taste the impact of post-harvest processing on coffee's flavour. three coffees from Bette Buna community farms across the Sidamo and Guji regions of Ethiopia. the two coffees from the Sidamo region are produced via washed and kickstart natural processes. the one coffee from the Guji region is produced via anoxic natural process. each coffee has a distinct, fruity flavour profile, yet all have familiar floral characteristics!

% retail box
here, you get 72g of each coffee (enough for 4x 18g doses), in matt black, metal tins, with the awesome faces plastered on top. the tins arrive in these black boxes filled with multi-coloured shredded paper (because it's super cool and functionally protecting the tins at the same time), two cards describing the coffees and extraction recipes, as well as a holographic dialect logo sticker.

% what, where, who  
post_harvest_process = [‘washed’ , ‘kickstart natural’ , ‘anoxic natural’] 
producing_country = ethiopia
cultivar_variety = 74110, 74112, local landrace
station = bette buna
supplier = bette buna via skylark

% flavour(washed)
flavours = [ ‘apricot’ , ‘fig’ ]  
acidity = moderate-to-high(+0.5)  
bitterness = moderate(0.0)  
fruitiness = moderate(0.0)

% flavour(kickstart natural)
flavours = [ ‘blueberry’ , ‘jasmine’ ]  
acidity = moderate-to-high(+0.5)  
bitterness = moderate(0.0)  
fruitiness = moderate-to-high(+0.5)

% flavour(anoxic natural)
flavours = [ ‘strawberry’ , ‘papaya’ ]  
acidity = moderate-to-high(+0.5)  
bitterness = moderate(0.0)  
fruitiness = high(+1.0)

% what legal told us to include
coffee_species = arabica
coffee_batch = 25008, 25009, 25010

mass_in_box = 3x 72g = 216g total

% what we want you to know about the coffee
washed = this coffee was grown by Taferi Kela community farmers in the Sidamo region and processed at Bette Buna’s washing station. During processing, the coffee is mechanically depulped before being fermented in water. 24-36 hours later, the coffee is washed to remove floaters and other defects before being placed on raised beds where the coffee is dried in parchment for 8-15 days. The coffee rests in parchment for 8 weeks and is then dry-milled, with the green coffee hand sorted at the local mill. After transfer to Bette Buna’s dry mill, the coffee is further cleaned and sorted based on size, density and colour.

kickstart natural = this coffee was grown by Taferi Kela community farmers in the Sidamo region. The cherries are first placed in an anoxic environment for 24 hours before being placed on raised beds where the coffee is dried for 20-25 days. The coffee rests in cherry for 8 weeks and is then dry-milled, with the green coffee hand sorted at the local mill. After transfer to Bette Buna’s dry mill, the coffee is further cleaned and sorted based on size, density and colour.

anoxic natural = this coffee was grown by community farmers of the Megadu area in the Guji region and processed by Dawit Syoum and Siday Tadesse. The cherries are first depulped and fermented in an anoxic environment with the pulp of another coffee for 92 hours. The coffee is then washed and placed on raised beds where the coffee is dried for 20-25 days. The coffee rests in cherry for 8 weeks and is then dry-milled, with the green coffee hand sorted at the local mill. After transfer to Bette Buna’s dry mill, the coffee is further cleaned and sorted based on size, density and colour.

% whole beans
Coffee is sold as whole beans (not ground). Coffee will be fulfilled and shipped out within 1 week after ordering and not more than 4 weeks after roasting at the time of fulfilment.