{"id":1565,"date":"2026-08-02T20:49:49","date_gmt":"2026-08-02T20:49:49","guid":{"rendered":"https:\/\/www.intermission.coffee\/shop\/?post_type=product&p=1565"},"modified":"2026-08-14T09:13:36","modified_gmt":"2026-08-14T09:13:36","slug":"jam-session-anaerobic-natural-ethiopia","status":"publish","type":"product","link":"https:\/\/www.intermission.coffee\/shop\/product\/jam-session-anaerobic-natural-ethiopia\/","title":{"rendered":"JAM SESSION, Anaerobic Natural, Ethiopia"},"content":{"rendered":"

The Producer<\/strong><\/p>\n

Bette Bunna, meaning \u201cHouse of Coffee,\u201d 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.<\/p>\n

At the Taferi Kela farm, freshly picked cherries are delivered to Bette Bunna\u2019s 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.<\/p>\n

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.<\/p>\n

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.<\/p>\n

Bette Bunna\u2019s wider work connects coffee production with farm renovation, knowledge development and entrepreneurship. Central to this approach is its \u201cliving classroom,\u201d 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\u2019s programmes aim to reach more than 3,500 farming families.<\/p>\n

A key part of this work is Bette Bunna\u2019s 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.<\/p>\n

This lot<\/strong><\/p>\n

Lot M, Fruit Jam, is produced by Bette Bunna in Megadu, Guji. The coffee is processed as a natural using an extended 120-hour anaerobic fermentation method. The process begins with carefully selected cherries sealed in hermetic barrels or high-capacity bags to create a low-oxygen environment.<\/p>\n

During the 120-hour fermentation, yeasts and lactic acid bacteria break down sugars within the cherry. The extended fermentation period gives the production team a controlled framework for managing time, oxygen exposure and lot separation before drying. This approach is used to guide fermentation over a longer period while maintaining control of the processing environment.<\/p>\n

Once fermentation is complete, the coffee is dried and prepared according to the required lot specifications before further assessment and export preparation. Lot M reflects Bette Bunna\u2019s focus on careful cherry selection, controlled anaerobic fermentation and traceable production from Megadu, Guji.<\/p>\n","protected":false},"excerpt":{"rendered":"

Cup: Peach, Cola, Jammy Red Fruits like Lingonberry and Cherry, syrupy Texture.
\nOrigin: Guji, Ethiopia
\nProducer: Bette Buna – Taferi Kela
\nVarietal: 74112, 74110, Wild Guji Megadu
\nProcess: Natural Anaerobic 120h
\nAltitude: 1,900 – 2,000 MASL
\nGreen buyer: Falcon<\/p>\n

Brewing<\/strong><\/p>\n

This coffee is incredibly easy to brew on both filter and expresso. So far I prefer on espresso 1:2.3 ratio 91 degrees shot in 24-28s. And on Pour over I really enjoy very small doses like 12g – 200g water in 3 pours on an Orea, coarse grind, 91 degrees temp and fast speed 2.5m total BT.<\/p>\n

For best results we recommend purchasing whole bean and grinding fresh before brewing. If you don’t have a grinder, we can grind to your preferred brewing method prior to shipping.<\/p>\n

SHIPPING & DISPATCH:<\/p>\n

We roast Tuesday to Thursday. Orders are shipped every Thursday. Orders must be placed by midnight on Monday for same week dispatch. We ship via Royal Mail first class.<\/p>\n","protected":false},"featured_media":1568,"template":"","meta":[],"product_brand":[],"product_cat":[21,15,22],"product_tag":[],"class_list":{"0":"post-1565","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-espresso","7":"product_cat-everything","8":"product_cat-filter","10":"first","11":"instock","12":"featured","13":"shipping-taxable","14":"purchasable","15":"product-type-variable","16":"has-default-attributes"},"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.intermission.coffee\/shop\/wp-json\/wp\/v2\/product\/1565","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.intermission.coffee\/shop\/wp-json\/wp\/v2\/product"}],"about":[{"href":"https:\/\/www.intermission.coffee\/shop\/wp-json\/wp\/v2\/types\/product"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.intermission.coffee\/shop\/wp-json\/wp\/v2\/media\/1568"}],"wp:attachment":[{"href":"https:\/\/www.intermission.coffee\/shop\/wp-json\/wp\/v2\/media?parent=1565"}],"wp:term":[{"taxonomy":"product_brand","embeddable":true,"href":"https:\/\/www.intermission.coffee\/shop\/wp-json\/wp\/v2\/product_brand?post=1565"},{"taxonomy":"product_cat","embeddable":true,"href":"https:\/\/www.intermission.coffee\/shop\/wp-json\/wp\/v2\/product_cat?post=1565"},{"taxonomy":"product_tag","embeddable":true,"href":"https:\/\/www.intermission.coffee\/shop\/wp-json\/wp\/v2\/product_tag?post=1565"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}