Bette Buna

Producer Info:

Bette Bunna, meaning “House of Coffee,” is based in the highlands of Taferi Kela, Sidamo, where coffee production is closely connected to community life and local opportunity. What began as a family responsibility has developed into a wider effort to produce high-quality coffee while supporting long-term development for farming communities. The company works with a skilled team that manages each stage of production with careful attention to quality, traceability and consistency.

At the Taferi Kela farm, freshly picked cherries are delivered to Bette Bunna’s wet mill, where they are processed alongside cherries supplied by surrounding community farmers. Further south-east, in Megadu, Guji, Bette Bunna works with local chiefs and farmers to manage and harvest coffee from shared land, with cherries processed at the Megadu wet mill. This structure is designed to keep knowledge, responsibility and value within the producing communities.

Bette Bunna operates within the specialty coffee sector with a focus on traceability, quality and long-term responsibility. The company approaches specialty coffee as a commitment to careful production rather than simply a label or processing style. Its work is centred on how coffee is grown, selected, handled and processed, with an emphasis on building transparent supply relationships and understanding the expectations of the market it serves.

In addition to its own production, Bette Bunna works directly with independent farmers who process their own cherries into parchment. These relationships maintain traceability while respecting the autonomy and craftsmanship of each producer. Farmers including Sentayu, Duba, Saffay, Hassan, Haji Bule and Birkeneh form part of this broader supply network, which is built around trust, quality and shared growth.

Bette Bunna’s wider work connects coffee production with farm renovation, knowledge development and entrepreneurship. Central to this approach is its “living classroom,” where farmers learn through practical demonstration, experimentation and direct observation. Through demonstration plots, training and shared experience, the programme focuses on improved farming practices, agroforestry renovation and stronger decision-making at farm level. Over the next two years, Bette Bunna’s programmes aim to reach more than 3,500 farming families.

A key part of this work is Bette Bunna’s nursery, which produces more than 350,000 new varietal coffee seedlings each year, alongside a range of regenerative shade trees. These seedlings are used to encourage practical change at farm level. Farmers are supported not simply for attending training, but for applying the knowledge in practice, improving their farms, adopting better techniques and investing in long-term quality and resilience. Bette Bunna also supports entrepreneurship programmes designed to help farming families develop additional income streams and strengthen community resilience beyond coffee.

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.