Orange Blossom, Ethiopia, Betta Buna, Guji, Ethiopia, Kickstart 24hr + 48hr Anoxic Natural 74110,74112, Wild Guji Megadu

• Orange, Orange Blossom, Wine Gums, Peaches, Black Tea
• Syrupy, Fruity, Floral
• Heavy, Sweet

Farm: Bette Buna, Megadu Washing Station, Taferi Kela, Sidamo, Guji, Ethiopia

Variety: 74112,74110, Wild Guji Megadu

Process:  Kickstart 24hr oxidation + 48hr anoxic fermentation

Process Details: Lot O, Kickstart, is produced by Bette Bunna in Megadu, Guji. The coffee is processed as a natural using a two-stage protocol over a total period of 72 hours. The process begins with carefully selected cherries placed on raised drying beds for 24 hours of gentle oxidation.

After this initial stage, the cherries are moved into hermetic barrels or high-capacity bags for 48 hours of anaerobic fermentation. The first stage allows early microbial activity to begin before the controlled low-oxygen fermentation stage. This gives the production team a structured framework for managing time, oxygen exposure, fermentation activity 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 O reflects Bette Bunna’s focus on careful cherry selection, controlled processing 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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