This coffee is a special surprise: a pineapple co-ferment born out of curiosity and teamwork. Although Hester is not usually a fan of co-fermentation, some members of the team were eager to experiment-and that diversity of ideas led to this unique lot. They set aside three bags and sourced pineapples directly from their farm in Taferi Kela. The fruit was pulped, and the juice replaced water in an anaerobic fermentation process at the Taferi Kela mill. The result is a clean, vibrant cup with tropical overtones and a character unlike anything else produced this season.

For the producers, these small experiments are more than just trials - they are opportunities to learn , to innovate and reinvigorate the team, especially at the end of a long harvest. They reflect a belief that coffee is not only about tradition but also about creativity and joy.

This coffee comes from the community of Taferi Kela in Sidamo, Ethiopia, and is processed by Bette Buna, short for "House of Coffee." The company's roots in the village began when Dawit and Hester were entrusted by Dawit's grandparents, Syoum and Emame, with not only the family farm but also the responsibility of supporting the local community. Although Taferi Kela lies within the same mountain range as better- known Sidama coffee areas, it has long been overlooked, with no other industries present. Bette Buna has worked to change this by creating economic opportunities through coffee, teaching farmers sustainable agricultural practices, promoting agroforestry, and ensuring careful harvesting of ripe cherries to increase both quality and income. Every year, they distribute more than 350,000 climate-adapted seedlings from their in- house nursery, helping to generate significant long-term income for farmers in a region where household earnings are typically less than $50 per month.

Bette Buna is also recognized for its inclusive employment practices, offering jobs to people with disabilities, single mothers, and other underrepresented groups. Their transparent supply chain traces each lot back to the individuals who picked, processed, and milled the coffee, ensuring fair wages and full accountability.

Note and recommendation: This coffee is very clean for a co-fermentation natural. It is not as wild as some other co-ferment coffee we have brought in. 

Resting: 3+ weeks
Espresso: 1:2.4-2.6, 91c, 30s
Filter: 1:16, 90c