Ethiopia
Guji
Community farmers of Taferi Kela, processed by Bette Buna
Bette Buna Farm
Enat Buna Taferi Kela, 74110, 74112
Static Cherry Anaerobic Natural
2025
Cranberry, Creamy, Milk Chocolate, Red Fruit, Sweet
2100 meters
N/A
60 kg
USA - New Jersey - CTI
The processing team in Taferi Kela, led by Hester, Dawit, and Sissay—a war veteran and cranial gunshot survivor—brings unmatched dedication and precision to every lot they produce. Their disciplined and controlled approach ensures that each cherry is processed to highlight its absolute best qualities, resulting in a consistently excellent and clean natural profile.
For this extended natural process, the team began with rigorous cherry selection. Instead of the usual sun-drying method, the cherries were dried slowly in shade on raised African beds. This technique extends the drying time significantly, which allows for the gradual development of deeper complexity, layered sweetness, and nuanced flavors. It has now become a signature processing method for the Bette Buna team, and the results continue to speak for themselves.
Once the cherries reached the ideal moisture content, they were carefully bagged, tagged, and stored to rest for at least 8 weeks. This resting period is crucial, as it stabilizes the coffee and enhances both the intensity and clarity of the cup profile.
Afterward, the coffee underwent dry milling locally, where the hull was removed. At this stage, the team performed yet another round of hand-sorting to eliminate any defects, ensuring only the highest-quality beans continued forward. The parchment-free green coffee was then loaded onto trucks for a 3–5 day journey to the Bette Buna dry mill in Gelan, near Addis Ababa.
At Gelan, the beans were given a final refinement: mechanical cleaning, size and density grading, and precise color sorting. Only after this meticulous process were the beans bagged for export, ready to showcase the hard work, resilience, and craftsmanship of the Taferi Kela team in every cup brewed around the world.
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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: Sidamo
Woreda: D’ara
District: Taferi Kela
Sidamo (also transliterated as Sidama) is a region, a tribal group, and a massive coffee producing agricultural area that encompasses smaller growing regions such as Yirgacheffe and Guji. However, coffees that are labeled as “Sidamo” are typically sourced to the northwest of Yirgacheffe, and usually come from one of the large co-ops in the Sidama Coffee Farmers Cooperative Union. There are 51 co-ops in the Union, and many have created well deserved reputations for consistency over years of production. These large co-ops often represent thousands of farmers, and cup profiles from Sidamo can be widely varied.
