Ethiopia Mersha Syoum Anaerobic

PRE-ORDER ONLY (limited quantity available) We will roast this coffee on September 10th and ship it the week of September 14th. Please note: If this taster pack is in your order, your ENTIRE order will be shipped that week. Out of kindness to our production team, we cannot offer split shipments on these orders due to the volume of orders expected. We also can't ship these outside the UK. We're so excited to be part of The Fermentation Project (a global tasting of one single coffee processed four ways) that we've gone mad on extra tasting sets. We think the processing mastery of coffee producers merits far more recognition. So, if you're interested in the finer points of naturally processed Ethiopian coffees and want to have the same tasting experience, here's your chance. This set contains the exact same coffee from the Guji highlands processed in four distinct ways by the expert processing team at Bette Buna, headed up by Gabriel Restrepo and Hester Syoum. Specifically, you'll be able to taste the differences made by properly controlled anaerobic and carbonic fermentations within 3-4 day windows. These coffees are shockingly clean for the type of fermentation they underwent, and this set really allows you to experience the effect of additional fermentation periods and/or added carbon dioxide. This pack will include 126g each of the following coffees: Cherry Bomb (96hr Anaerobic) This lot began with carefully sorted cherries placed in hermetic barrels or high-capacity bags to create a low-oxygen environment, promoting anaerobic fermentation. Under these conditions, yeasts and lactic acid bacteria broke down sugars into flavor precursors, shaping the cup’s complexity. Fermented for 96 hours, this lot has a balanced, elegant profile with floral notes of lavender layered with berries and rose hips. Cherry Ascension (96hr Carbonic) This lot started with carefully sorted cherries placed in hermetic containers, where carbon dioxide was flushed in to create an anoxic environment. The 96-hour CO₂ fermentation promoted intracellular fermentation within the coffee beans and encouraged selective microbial activity, dominated by yeasts and lactic acid bacteria. This controlled process enhanced fruit expression, producing vibrant notes of strawberry, vanilla, and Concord grape along with a balanced acidity. Cherry Jam (120hr Anaerobic) For this lot, carefully selected cherries were sealed in hermetic barrels or high-capacity bags to create a low-oxygen environment, allowing anaerobic fermentation to take place. Over 120 hours, yeasts and lactic acid bacteria broke down sugars into flavor precursors, producing bold and expressive profiles. The extended fermentation emphasized bright acidity layered with a boozy, jammy character that gives the “Cherry Jam” its name. Notes of blueberry, pineapple, and rum raisin. Cherry Kiss (120hr Carbonic) This lot also began with carefully sorted cherries placed in hermetic barrels or high-capacity bags, where carbon dioxide was introduced to create an anoxic environment. Over 120 hours, this controlled CO₂ fermentation promoted intracellular activity within the coffee seeds and guided selective microbial growth, dominated by yeasts and lactic acid bacteria. This method resulted in a juicy, complex cup that highlights clarity, depth, and the nuanced flavors achievable through CO₂-managed fermentation. Notes of strawberry, blueberry, and clementine shine through each sip. Betta Buna was founded by partners Hester Westerveld-Syoum and Dawit Syoum when they inherited their grandfather’s tiny family farm in Taferi Kela, Sidamo. With a background in NGO and development work, they decided to grow and scale the farm as the foundation for a larger company with greater impact. After starting in 2019, they have now grown considerably, expanding the Taferi Kela farm from two to 50 hectares and spreading to a second 50-hectare farm in Megadu, Guji. Both farms have tree nurseries where climate change-resistant varietals are grown to share with surrounding farmers. Similarly, they have facilities where they not only process their own lots but also educate other farmers in processing techniques, while their Coffee Campus programme provides training in roasting, brewing, and even exporting. They provide countless opportunities for their farming communities by not only teaching and motivating farmers but also hiring local workers at their nurseries and mills, including single mothers and disabled people who would struggle to find employment elsewhere. They also prioritise sustainable farming methods, rewild forests on their land, and protect local wildlife to promote ecosystem health for future generations. We're proud to support Bette Buna and plan to partner with them for many years to come. Elevation: 2100 Metres Above Sea LevelVarietal: Enat Buna, 74158, 74112Process: Anaerobic and carbonic extended fermentation naturals

A duet of washed and natural Ethiopian coffees, blending citrus, summer berries, stone fruit acidity, and a sweet floral finish for filter or espresso.

A natural Ethiopian coffee from Bette Buna processed with red wine yeast inoculation. It is juicy and boozy in the right measure, with strawberry and mango supporting a fruit-forward wine-like profile.

This incredible coffee is the result of one of our buying policies: We order at least one sack of any coffee we taste that scores over 88 points. This one got our attention on the cupping table as a complex yet full-bodied Gesha with that profile we love from Peru, a marriage of silky milk chocolate and white florals. Additional notes of honeyed biscuit layer with hazelnut praline and sweet ripe raspberry make it a complete delight! It's also an example of beautiful coffee coming from an environmentally conscious farm. We've been keen to work with Mark at Khipu Importing for a while now, as his approach to sourcing is refreshingly direct and intentional. He regularly visits and works with small impact-focused individual farmers (like Roiber Becerra) as well as small cooperatives. A little more about the farmer from Khipu: Roiber Becerra is a young, up-and-coming coffee producer working near the village of Nuevo Belen in Utcubamba, Peru. Roiber focuses on the quality of his farm, the soil, and the pre- and post-harvest techniques that lead to the best coffee he can produce. He is currently installing an agroforestry system across his farm and dedicating much of his land to cultivating Gesha. The fermentation for Roiber's coffee is done according to the weather – if it’s a little rainy, fermentation takes 75-76 hours, and if it’s sunny 68-72 hours. This first step is done in timbos (plastic tubs) sealed without oxygen. After fermentation, the cherries are taken to solar dryers where they dry for a minimum of 30 days. During this period they are constantly monitored and moved to different levels within the solar dryer according to moisture levels. The coffee finishes drying once a 11-11.5% moisture level is reached. Roiber and his family want roasters and coffee drinkers to taste the intricacies of their craft and the dedication they have to every aspect of coffee production. They plan to grow their farm, and especially their volumes of Gesha, in the coming years. Elevation: 1900 Meters above Sea Level Varietal: Gesha Cup score: 90 Price paid per kg: £25 Process: Anaerobic Natural