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Region: Guji
Altitude: 1988 - 2100 masl
Process: Pineapple Co-Ferment
Varietal: 74112, 74158
We Taste: Cranberry Juice, Pineapple, Meringue
Bette Buna
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.
Pineapple Co-fermentation
This is the first of its kind as far as experimentation goes at Bette Buna. Some members of the team were excited to experiment with co-fermentation and ended up making something exceptional. They set aside three bags and during the anaerobic fermentation process, they replaced water with pineapple juice from pineapples sourced directly from the farm. The result is an amazingly balanced cup with sweet tropical flavors.
In the Cup
This is an amazingly clean and sweet cup. Unlike other co-ferments we've tasted, this coffee is more nuanced and has a sweet tropical fruit quality without being super "on-the-nose" pineapple. When hot, the aromatics are subtle and sweet with notes of green apple and ripe pineapple. On first sip, we are met with a sweet-tart note reminiscent of cranberry juice with a broad papaya sweetness. The mouthfeel is juicy and light. As it cools, the tropical fruit flavors become present in the cup and with mango and papaya flavors becoming more present. Overall, this is an amazing example of how the co-fermentation can amplify and compliment amazing flavors already present in the coffee without overpowering them.
Region: Guji
Altitude: 1988 - 2100 masl
Process: Pineapple Co-Ferment
Varietal: 74112, 74158
We Taste: Cranberry Juice, Pineapple, Meringue
Bette Buna
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.
Pineapple Co-fermentation
This is the first of its kind as far as experimentation goes at Bette Buna. Some members of the team were excited to experiment with co-fermentation and ended up making something exceptional. They set aside three bags and during the anaerobic fermentation process, they replaced water with pineapple juice from pineapples sourced directly from the farm. The result is an amazingly balanced cup with sweet tropical flavors.
In the Cup
This is an amazingly clean and sweet cup. Unlike other co-ferments we've tasted, this coffee is more nuanced and has a sweet tropical fruit quality without being super "on-the-nose" pineapple. When hot, the aromatics are subtle and sweet with notes of green apple and ripe pineapple. On first sip, we are met with a sweet-tart note reminiscent of cranberry juice with a broad papaya sweetness. The mouthfeel is juicy and light. As it cools, the tropical fruit flavors become present in the cup and with mango and papaya flavors becoming more present. Overall, this is an amazing example of how the co-fermentation can amplify and compliment amazing flavors already present in the coffee without overpowering them.