Ethiopia
Guji
Bette Buna
Bette Buna Farm
74112, 74158
Anaerobic Natural
2025 - 2026
Floral, Apricot, Blueberry, Caramel, Mandarin, Orange, Raspberry, Strawberry, Tea-like
2200 meters
N/A
60 kg
SOLD OUT
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 Tefari 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.
Two local chiefs, Duba and Saffay, play an essential role in the team’s work in Guji. As highly respected community leaders, they help manage the farm plots and ensure that coffee can be grown in a sustainable way. Their knowledge of social structures and ability to address issues within the community have been invaluable. This particular lot is named in honor of Chief Duba and comes from the plots he manages. It represents a top-quality Guji natural, showcasing the classic profile that the Megadu area is known for.
This coffee is a single farm lot sourced from Bette Buna’s farm in the Megadu woreda of Ethiopia’s Guji zone. The farm covers 220 hectares of land, and is divided into plots of semi-forest and wild forest with coffee planted throughout. Employees at the farm are a mixture of full-time and seasonal employees totaling 850 people who are responsible for harvesting, sorting, and processing each lot. In addition to providing a living wage for the employees, Bette Buna also provides weekly transportation to the relatively remote farm, housing, meals, and satellite education for employee’s children who travel with their parents to the farm during the busy season.
The “Static Cherry” lot begins with carefully selected cherries that spend 24 hours on covered drying beds for gentle oxidation before being sealed in hermetic barrels or high-capacity bags for anaerobic fermentation. This initial oxidation encourages early microbial activity and supports yeast proliferation, helping develop fruit complexity even before fermentation begins.
The cherries then undergo approximately 96 hours of anaerobic fermentation before being transferred to raised beds for drying under controlled conditions until reaching stable moisture content.
As the coffee industry continues to grow in Ethiopia, the country’s historic growing areas don’t always match up with the current-day maps defining Ethiopia’s geography. Our goal is to provide the clearest and most accurate information about the coffees that we offer, and we’re proud to provide the most specific location information we have for these coffees. Learn more about Ethiopia’s coffee growing regions on our blog.
Region: Oromia
Zone: Guji
Woreda: Megadu
Kebele: –
ECX Growing Area: Guji
Guji is a zone in the Oromia Region of southern Ethiopia. Most residents of this region are Oromo and speak the Oromo language, which is entirely different from Ethiopia’s main language of Amharic. Like many of the country’s coffee growing regions, the culture of the Guji Zone varies from woreda to woreda and speaks to the diversity of people who cultivate coffee. More small washing stations are being built in Guji to respond to the demand for improvements in processing to fully capture the range of attributes found in Ethiopian coffee. The Zone’s principal fresh water source is the Ganale Dorya river, which also acts as the boundary line with the neighboring Bale zone to the east.
To the west, Guji borders the southern Gedeb woreda of the Gedeo Zone in the neighboring Southern Nations, Nationalities, and People’s Region, part of the Yirgacheffe coffee growing area.
