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Sidamo Taferi Kela — Natural — FSC‑7761

Ethiopia, Natural · Sun‑dried natural on raised beds

Strawberry, Blueberry, Floral, Sweet, Syrupy

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Reserve

Sidamo Taferi Kela — Natural — FSC‑7761

A fruit-forward natural from Taferi Kela in Sidamo. Expect strawberry, blueberry, florals, syrupy sweetness and bright acidity.

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Sidamo Taferi Kela — Natural — FSC‑7761

Strawberry · Blueberry · Floral · Sweet · Syrupy

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From the farm

Sidamo, Taferi Kela

Producer · Bette Buna

Taferi Kela sits in Sidamo at 1,900–2,100 metres, where smallholder growers deliver ripe cherry to Bette Buna Natural Processing Station. The station sun-dries coffee on raised beds through the November–January harvest, relying on regular rainfall (1,200–1,600 mm) and cool nights to slow drying and concentrate sugars. The lot is drawn from regional Ethiopian heirloom varieties; cooperative processing at Bette Buna helps maintain consistency and traceability across many small farms.

AC

Origin passport

Sidamo, Taferi Kela

Producer · Bette Buna

Batch

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✓ Traceable to lot

Provenance
Altitude
1900–2100m
Process
Natural · Sun‑dried natural on raised beds
Varietal
74112, 74110, Enat Buna
“

Origin notes

This coffee comes from Taferi Kela in Sidamo through Bette Buna, meaning "House of Coffee". The project is deeply rooted in the village, where Dawit and Hester took on not only a family farm, but a wider responsibility to help build opportunity in an overlooked coffee-growing community. Bette Buna works with farmers to improve soil health, rebuild agroforestry systems and increase the quality of cherry selection. By encouraging ripe picking and paying quality premiums, the project connects better farming with better income. This natural lot is vibrant and generous, carrying both the flavour and the purpose of Taferi Kela.

Origin

Region
Sidamo, Taferi Kela
Country
Ethiopia
Producer
Bette Buna
Altitude
1900–2100m
Process
Natural · Sun‑dried natural on raised beds
Download Origin Passport (PDF)
Asteri Coffee · Origin passportEthiopia

How to brew it

Best as Pour-over.

Brew at pour-over, fruity espresso, cold brew. Start at 60g coffee per litre of water, off-boil. Adjust grind a click finer if it tastes thin, coarser if it tastes harsh.

  • Pour-over
  • Filter
  • Aeropress
  • Cold Brew
  • Espresso (light)
Full pour-over guide →

Pour-over timer

3:00

Pre-roast checks

The Asteri Standard

Every green coffee passes five independent checks before it touches our roaster. Tap any check to see how we test and what we accept.

Good to know

Questions before you brew

Whole beans stay fresher for longer because grinding exposes more surface area to oxygen. If you own a burr grinder, always pick beans and grind just before you brew. Choose ground only if you don't have a grinder at home. When you pick ground, tell us the brew method (espresso, filter, cafetière, AeroPress, moka) and we grind Sidamo Taferi Kela — Natural — FSC‑7761 to the exact particle size for that method.

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