Taferi Kela (Sidamo), Ethiopia
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About this coffee
This is a 10-bag microlot processed by Hester, Dawit and Sissay in Taferi Kela, Sidamo. Their approach is precise - every lot handled carefully from cherry selection through to final milling.
What makes this coffee distinctive is Bette Buna's Kickstart process. After harvest, the cherries spend a short time in an anaerobic environment before drying begins - not long enough for full fermentation, but enough to shift the structure of the sugars in the fruit. The result is greater sweetness, more body, and added depth layered onto the classic fruit-forward Sidamo natural profile.
After the anaerobic stage, the coffee dries on raised African beds until it reaches ideal moisture, then rests for a minimum of eight weeks to develop complexity. It's then hulled, hand sorted, and transported to the Bette Buna dry mill near Addis Ababa for final cleaning and grading.
