Cherry Skittles, Ethiopia, Taferi Kela, Bette Buna, 96hr Carbonic Macerated Natural

Tasting notes

In the roaster’s words

Of everything we tried from Bette Buna this year this was our personal favourite with an intense juicy and citric acidity and red sweetie notes that reminded us of skittles in a really good way. To back it all up is a syrupy texture and still heaps of Ethiopian florals to round everything off. We really like carbonic macerations and it's a surprise we don't feature them more often. Flushing a fermentation environment is a great way to target specific microbial activity (wild yeasts and lactic acid producing bacteria) for flavour development and it's so exciting to see these processes on Ethiopian coffees where intense fruity flavours combine with classic Ethiopian florals for a really exceptional cup. Turbo shot spro, light brews and low temps shine for this coffee. Tasting Notes: Strawberry Skittles, Cherry, Strawberry, Black Tea Farm: Bette Buna, Megadu Washing Station, Taferi Kela, Sidamo, Guji, Ethiopia Elevation: 1900 - 2200m Process: 96 Hour Carbonic Macerated Anoxic Natural Varietal: 74112,74110, Wild Guji Megadu About the Producer: Bette Bunna, meaning “House of Coffee,” is based in the highlands of Taferi Kela, Sidamo, where coffee production is closely connected to community life and local opportunity. What began as a family responsibility has developed into a wider effort to produce high-quality coffee while supporting long-term development for farming communities. The company works with a skilled team that manages each stage of production with careful attention to quality, traceability and consistency. Process Details: Processed as a natural using a 96-hour CO₂ fermentation method. The process begins with carefully sorted cherries placed in hermetic containers, where carbon dioxide is introduced to create an anoxic environment. During the 96-hour fermentation, the CO₂-managed environment supports intracellular fermentation within the coffee beans and encourages selective microbial activity, including yeasts and lactic acid bacteria. This controlled approach allows the production team to manage fermentation through time, atmosphere and lot separation before drying. Once fermentation is complete, the coffee is dried and prepared according to the required lot specifications before further assessment and export preparation. Lot H reflects Bette Bunna’s focus on careful cherry selection, controlled fermentation and traceable production from Megadu, Guji.

Notes

Farm: Bette Buna, Megadu Washing Station; 96-hour CO2 fermentation in hermetic containers creating an anoxic environment; Lot H.