Ethiopia Washed

Green Apple, Brown Spice, Blackberry, Vanilla

This lot was grown by community farmers in Taferi Kela and processed by Bette Buna at their washing station.It’s a classic washed Ethiopian coffee: depulped and fermented for 24–36 hours in water-filled concrete basins, then washed to remove defects. The coffee was dried on raised beds for 8–15 days before resting in the warehouse to stabilize and reach the ideal moisture. Once ready, the parchment was bagged and stored for at least 8 weeks to enhance cup complexity. After dry milling, hand-sorting, and defect removal, the coffee was transported to Bette Buna’s Gelan mill near Addis Ababa. There it underwent a final cleaning, grading by size and density, and color sorting before being bagged for export.