Cherry Skittles, Ethiopia, Taferi Kela, Bette Buna, 96hr Carbonic Macerated Natural

• Skittles, Strawberry, Grapefruit, Cherries, Black Tea
• Sweet, Tart, Floral
• Syrupy with a Long, Coating Finish

Farm: Bette Buna, Megadu

Variety: 74110/74112/wild guji megadu

Process: 96hr Carbonic Macerated Natural

The process begins with carefully sorted cherries placed in hermetic containers, where carbon dioxide is introduced to create an anoxic environment.

During the 96-hour fermentation, the CO₂-managed environment supports intracellular fermentation within the coffee beans and encourages selective microbial activity, including yeasts and lactic acid bacteria. This controlled approach allows the production team to manage fermentation through time, atmosphere and lot separation before drying.

Once fermentation is complete, the coffee is dried and prepared according to the required lot specifications before further assessment and export preparation. Lot H reflects Bette Bunna’s focus on careful cherry selection, controlled fermentation and traceable production from Megadu, Guji.

Elevation: 1900-2200m

Rest dark matter coffees for a minimum of 3 weeks and for best results brew with soft water with 40-70ppm bicarbs (for the non-coffee nerds, don't stress. Just avoid hard water and if you're curious to learn more about water in your brewing, check out this article from Apax Labs.

Soft Water (maximum 150ppm)

Water that is too hard contains an overly high concentration of certain minerals that mute desirable characteristics of coffee such as acidity, sweetness, aroma and body. If your water is too hard, consider using bottled or, filtered water.

• Resting

After our coffee has been roasted, it requires 3 weeks of resting (left sealed in the bag) to allow CO2 be released, otherwise you may perceive roasty/bitter flavours that dissipate as the gas escapes. Rested coffee tastes sweeter and allows the characteristics of your coffee's origin, variety and processing to shine.

• Weighing Your Coffee (and Water)

Whether you're brewing filter, espresso, or anything in between, You need consistency in your method to produce great results. Use a scale to control the amount of coffee and water used in your recipe.

For espresso we recommend 1:3, coffee to water, with a contact time of 10-20s and a coarser grind.

This isn't traditional but is optimal for evenness of extraction to produce otherworldly flavour.

For lovers of a more traditional espresso, stick to 1:2, 25-30s.

Filter wise, between 1:14 (thick, jammy brews) to 1:16.5 (tea-like) depending on the coffee you're brewing with.

For more guidance on specific brewing methods and equipment, see our brew guide.

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