Ethiopia Guji Megadu Anaerobic Natural Lot 25.12

Tasting Notes: Orange creamsicle, cherry compote, creamy

Processing: 96hr Anaerobic Natural

Producers: Hester Westerveld

Location: Guji, Megadu Ethiopia

Altitude: 2000-2200masl

Varietals: 74112,  74158

Bio:

A few years ago, Bette Buna began working with community farmers in Guji, including two neighbors, Gash Syoum and Gash Sentayehu. Both are older farmers deeply committed to quality, known not only for producing excellent coffee but also for treating the people on their farms with kindness and respect—a rare value in such remote and difficult conditions.

A gentleman's agreement was made: if they continued farming this way, Bette Buna would continue to buy their cherries year after year.

In the first year, their cherries were processed anaerobically in collaboration with the Bette Buna team. Curious and enthusiastic about the method, both farmers began to adapt it themselves. Three years later, they now manage the processing independently, with occasional guidance and visits from Bette Buna. The result is a series of remarkable natural anaerobic lots, produced on a larger scale with improving quality each season—and with growing demand to match.

This partnership reflects more than just processing innovation; it highlights the power of kindness, respect, and collaboration in creating exceptional coffee. After local dry milling to remove the hulls, the coffee underwent hand sorting before being transported to Bette Buna's main dry mill in Gelan, near Addis Ababa, where it received final cleaning, screening, and color sorting before being bagged and prepared for export.