Specialty Coffee Ethiopia Taferi Kela Natural Extended

The name Bette Buna translates literally as “Coffee House.” This company has been deeply rooted in the village since grandparents Syoum and Emame asked Dawit and Hester to take over their farm and, above all, the responsibility of helping the Taferi Kela community grow. Although this village shares the same mountain range as better-known Sidamo producers, it has so far been overlooked: no other company or industry of any kind operates in this area.

Creating opportunities

Coffee production in Ethiopia accounts for around one-third of the country’s GDP, but more than 90% of the people who work in the sector do not earn a living wage. Bette Buna decided to change this reality in its own community. They teach local farmers how to improve the soil, restore agroforestry systems, and understand the importance of picking only ripe cherries. Ripe cherries weigh more and produce better coffee: this means farmers are paid more based on weight and also receive a quality premium.

They also distribute more than 350,000 healthy seedlings each year from their own nursery: varieties adapted to climate change that, once mature, guarantee farmers at least $2 per plant per year. This generates an economic impact of more than $650,000 annually in an area where the average household income is less than $50 per month for an average family of nine.

Equal opportunities and a transparent supply chain

Bette Buna promotes equal opportunities, which is rare in a culture that typically does not provide meaningful employment to people with disabilities. Its nursery employs people with disabilities, particularly deaf people, as well as their families and other marginalized groups such as single mothers who struggle to find work in an agricultural society.

With Bette Buna, traceability is exceptional: each lot maps the people involved at every stage, from those who pick the cherries to those who process and refine the coffee. This level of transparency is almost unheard of in Ethiopia, ensuring fair pay for everyone and making the company already prepared to comply with EUDR regulations (the EU Deforestation Regulation).

The Lot

This lot was grown by farmers from the Taferi Kela community and processed by Bette Buna using a prolonged-fermentation natural method. The whole cherries, picked only at the right level of ripeness, ferment for an extended period in a controlled, low-oxygen environment before being slowly and fully dried on raised beds for several weeks. This method enhances the sweetness and dark-fruit notes, giving the coffee a full, velvety body. The different “lots” represent the various processing cycles carried out during the season.

Pour-over:
Ground coffee: 15g
Hot water: 250g
Recommended filter: SIBARIST/Hario
Water temperature: 91°C
Steps (excluding Blooming): 3 of 70g each
Water: 50–80 ppm
Maximum total time: 2' 30"

Espresso:
Ground coffee (double shot): 18g
Beverage weight: 38g
Recommended filter/shower screen: IMS Competition
Water temperature: 91°C
Pre-infusion: 5"
Water: 50–100 ppm
Total time: approximately 25–27"

Moka pot:

Ground coffee/water ratio = 1:10
Moka pot: Bialetti/E&B Lab (IMS filter)
Water: 50–100 ppm
Total time: approximately 3'
Remove from heat just before it starts gurgling