Orange Blossom, Ethiopia, Betta Buna, Guji, Ethiopia, Kickstart 24hr + 48hr Anoxic Natural 74110,74112, Wild Guji Megadu

Tasting notes

In the roaster’s words

Orange flavour and aromas take centre stage in this Bette Buna lot processed in Megadu, Guji, Ethiopia, but there's also peach, black tea florals and a syrupy turkish delight vibe, really aromatic and a winner in any brew method. Not many coffees make it both into our fermentation and terroir categories, but this lot is a perfect example of where both flavours soil/varietal/country/altitude as well as fermentation are present in the cup. Tasting Notes: Orange Blossom, Orange, Wine Gums, Orange Wine, Peach, Black Tea Farm: Bette Buna, Megadu Washing Station, Taferi Kela, Sidamo, Guji, Ethiopia Elevation: 1900 - 2200m Process: Kickstart 24hr oxidation + 48hr anoxic fermentation 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: Lot O, Kickstart, is produced by Bette Bunna in Megadu, Guji. The coffee is processed as a natural using a two-stage protocol over a total period of 72 hours. The process begins with carefully selected cherries placed on raised drying beds for 24 hours of gentle oxidation. After this initial stage, the cherries are moved into hermetic barrels or high-capacity bags for 48 hours of anaerobic fermentation. The first stage allows early microbial activity to begin before the controlled low-oxygen fermentation stage. This gives the production team a structured framework for managing time, oxygen exposure, fermentation activity 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 O reflects Bette Bunna’s focus on careful cherry selection, controlled processing and traceable production from Megadu, Guji.

Notes

Kickstart lot with 24 hours oxidation followed by 48 hours anoxic fermentation; natural processed at Megadu Washing Station.