Bette Buna, Ethiopia

This coffee was grown by more than 150 outgrower contributors living near the city of Yirgacheffe. This area is known for its high-quality arabica that presents a delicate fruity cup, a result of the near perfect growing conditions.

This is delicious served hot as filter coffee, with dark fruit flavours like blackcurrant jam noticeable on the tongue. You can also use this coffee to make cold brew, delivering taste notes of caramel, passionfruit and lime. 

Get our coffee team's recommendations on the best way to brew your Bette Buna beans, either hot or cold.

Country: Ethiopia 
Farm: Bette Buna 
Region: Yirgacheffe 
Altitude: 1990 m.a.s.l 
Process: Washed 
Roast Profile: 2

The Bette Buna coffee company in Ethiopia is a perfect example of our aim to work with organisations that are sustainable for both people and planet. Grown out of a family-run farm that had existed for nearly a century, today Bette Buna has farms and washing stations in several Ethiopian coffee regions. They are vertically integrated, which means they grow, process and sell their coffee directly to customers, all while providing education and training and implementing sustainable practises that will guarantee the crop for future generations.

Recipe:
- 100g Coffee (Coarse/Cafetiere Grind)
- 1 Litre cold water (ideally filtered)
- 12 Hours in fridge
- Coffee to water ratio 1:10

Method: 
1. Add 100g of coffee to a cold brew brewer and add 1 litre of filtered water. Reduce the ratios accordingly to fit in your cafetiere if using one instead.
2. Stir to ensure all the coffee grounds are saturated.
3. Leave for 12 hours to brew in the fridge.
4. After brewing, if using a brewer, take a v60 filter paper (no need to rinse it), place it in a v60 and place the v60 Pour the cold brew into the filter, wait for the level of coffee to drop in the v60 and then refill.
5. Repeat until all the cold brew has been filtered.
6. If using a cafetiere, just plunge the plunger and pour into a glass.

Recipe:
- 17g coffee (fine grind)
- Espresso yield: 40g
- Extraction time: approx. 30 seconds

Recipe: 
- 15g coffee (medium grind) 
- 250g water Total brew time: between 2 minutes 30 seconds, and 3 minutes 

Method:
1. Start a timer At 0:00 - add 50g water to bloom the coffee bed, and stir
2. At 0:30 - add 50g water to take you up to 100g
3. At 1:00 - add 50g water to take you up to 150g
4. At 1:30 - add 50g water to take you up to 200g
5. At 2:00 - add 50g water to take you up to 250g
6. At 2:30 - 3:00 Finish up and pour