CHERRY SPARK NATURAL 144 HOURS CO₂

TANGERINE | PEACH | RASPBERRY | CARAMEL |

Bette Bunna, "Casa del Caffè", was born in the highlands of Taferi Kela, Sidamo, where coffee production is deeply linked to community life and local opportunities. What began as a family responsibility has evolved into a broader effort to produce high-quality coffee while supporting the long-term development of farming communities. The company works with a specialized team that manages every stage of production with meticulous attention to quality, traceability, and consistency.

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

Lot W1, Cherry Spark - Highlands, is produced by Bette Bunna in Megadu, Guji. The coffee is processed as natural using a 144-hour CO₂ fermentation protocol for the first time. The process begins with carefully selected highland cherries placed in airtight barrels or high-capacity bags, where carbon dioxide is introduced to create a controlled, low-oxygen environment.

The managed 144-hour extended CO₂ fermentation provides the production team with a structured framework for managing time, atmosphere, and batch separation before drying. This process is designed to support controlled fermentation over a longer period while maintaining clear handling parameters during batch development.

Once fermentation is complete, the coffee is dried and prepared according to the lot's specific requirements before further evaluation and preparation for export. Lot W1 reflects Bette Bunna's focus on controlled processing, traceable production, and practical investment in the farming communities around Megadu, Guji.