Description
 
This coffee from Guji Megadu, Ethiopia comes to us through our friends at Bette Buna.
 
Bette Buna literally translates to ‘House of Coffee’ and this company has been deeply rooted in the village ever since Grandfather Syoum and Grandmother Emame asked Dawit and Hester to take over their farm, but more importantly, their responsibility for building the community of Taferi Kela. Since establishing 5 years ago in Sidama, Bette Buna has expanded their impact to Guji Megadu as well where they work with local community leaders to replicate the model in another region. Bette Buna have a small model farm of their own in Guji, and work with local chiefs to improve processing on their lots as well. Megadu is part of the Shakisso Woreda of Guji and is one of Guji’s most remote communities. The region is very mountainous and densely forested. The soil is rich and the potential for coffee is spectacular, making it one of the most exceptional coffee growing regions in the world.
 
This coffee was dried very typically for the region on raised African style beds, which allows for good moisture flow to the cherries over a period of 20-25 days.
 
Once the correct moisture level was reached, the cherry was bagged, tagged and moved to store to rest for a minimum of 8 weeks to improve the complexity and intensity of each cup profile. After dry milling locally to remove the hulls, the team applied another round of hand sorting to remove any primary defects. After that, the bags of green coffee were loaded on a truck to take a 3-5 day drive to the Bette Buna dry mill in Gelan, located close to Addis Ababa. Here the green beans underwent another round of cleaning, screening on size and density, and color sorting, and were bagged a final time, ready to be exported!