Specialty Coffee Ethiopia Taferi Kela Washed

There are coffees that tell a story of redemption, and this microlot of Taferi Kela is its essence. Produced by Bette Buna (the "House of Coffee") at a dizzying altitude between 1900 and 2100 meters, this lot represents Ethiopian excellence in its purest and most transparent form.

In the cup, you will find the legendary refinement of the washed process: an incredibly aromatic and floral profile, where the citrus notes of bergamot intertwine with the clarity of black tea. With a pronounced sweetness and a light, silky body, it is a coffee that not only delights the palate but actively supports a previously forgotten community, ensuring fair wages and social inclusion. A timeless classic with an ethical heart.

FARMGATE PRICE

FARMGATE PRICE: €6.08 (paid directly to the farmer)

The Farmgate price is ultimately the actual price paid to the farmer who originally produced the coffee. It is the most transparent price you can find.
To the Farmgate price, the following costs must then be added before reaching the roastery:

• Packaging costs
• Handling costs at origin
• Logistics costs (shipping and customs duties)
• Handling costs upon arrival
• Customs clearance and phytosanitary inspection costs in Europe
• Internal transportation costs

SENSORY DESCRIPTION

GCB Score: 86.75 points out of 100

Sensory profile: Aromatic and sweet

Aromatic notes: Floral, bergamot, black tea

Taste & Body: Very sweet, medium acidity, low body

TECHNICAL DESCRIPTION

FULL DESCRIPTION

The name Bette Buna literally translates as "House of Coffee." This company is deeply rooted in the village since grandparents Syoum and Emame asked Dawit and Hester to take over their farm and, above all, the responsibility to grow the Taferi Kela community. Although this village shares the same mountain range as the 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 about one-third of the country's GDP, but over 90% of the people working in it do not earn a decent income. Bette Buna has decided to change this reality in its own community. They teach local farmers to improve the soil, restore agroforestry systems, and the importance of harvesting only ripe cherries. Ripe cherries weigh more and produce better coffee: this way, farmers are paid more based on weight and also receive a quality bonus.

Even more importantly, they distribute over 350,000 healthy seedlings each year from their internal nursery. These are varieties adapted to climate change, and on average, farmers who plant them earn at least $2 per year for each seedling once grown. This means an economic impact in the area of over $650,000 per year, in a region where the average household income is less than $50 per month for an average family of 9 people.

Equal opportunities and transparent supply chain

Bette Buna promotes equal opportunities, a rare fact in a culture that typically does not offer meaningful work to people with disabilities. Their nursery employs people with disabilities (especially the deaf), their families, and other marginalized groups such as single mothers who struggle to find employment, especially jobs that allow balancing childcare in an agricultural society.

With Bette Buna, traceability is exceptional. Each lot specifically tracks and maps the people involved in every stage of production: from who picked the cherries to who processed and refined the coffee. This level of transparency is almost unheard of in Ethiopia. Not only do we know we will receive exactly the coffee tasted before shipment, but we also know that those who did the work receive a fair wage: every person involved adds value and is valued. This work on transparency also allows Bette Buna to be already prepared for compliance with EUDR regulations (EU Deforestation Regulation).

The Lot

This specific lot was grown by farmers from the Taferi Kela community and processed by Bette Buna at their washing station. It is a classic Ethiopian washed coffee: first pulped, then fermented for 24-36 hours depending on temperature. Fermentation takes place in cement tanks filled with water, in a low-oxygen environment but not completely anaerobic. It is then washed and floating or defective beans are removed. This is followed by drying for 8-15 days on covered raised beds and a resting period in the warehouse to stabilize the coffee and reach the correct moisture level. The different "lots" represent the various processing cycles that occurred during the season.