We try to work closely with all of our producing partners, but none more closely than our friends at Bette Buna. Skylark donates about £10,000 per year to support Bette Buna's goal of improving livelihoods and working conditions in Ethiopia, and two of our team members even work part-time for Bette Buna because we think it’s critical to give their social projects every chance to succeed. This is our ‘house washed coffee’ from Bette Buna that we’ll try to stock year-round. With crisp notes of Meyer lemon, apricot, and black tea, it’s the perfect affordable daily drinking coffee that also supports brilliant work in one of the least-advantaged coffee producing communities in the world. For a bit more about Bette Buna, check out our blog post here or read on below ... Betta Buna was founded by partners Hester Westerveld-Syoum and Dawit Syoum when they inherited their grandfather’s tiny family farm in Taferi Kela, Sidamo. With a background in NGO and development work, they decided to grow and scale the farm as the foundation for a larger company with greater impact. Having started in 2019, they have already grown considerably. They have expanded the Taferi Kela farm from 2 to 50 hectares and have spread to a second 50-hectare farm in Megadu, Guji. Both farms have tree nurseries where climate change-resistant varietals are grown to share with surrounding farmers. Similarly, they have facilities where they not only process their own lots but also educate other farmers in processing techniques, while their Coffee Campus programme provides training in roasting, brewing, and even exporting. They provide countless opportunities for their farming communities by not only teaching and motivating farmers but also hiring local workers at their nurseries and mills, including single mothers and disabled people who would struggle to find employment elsewhere. They also work hard to incorporate sustainable farming methods, rewild forests on their land, and protect local wildlife to promote ecosystem health for coming generations. This particular lot was grown by Taferi Kela community farmers and processed by Bette Buna at their washing station. It’s a classic washed Ethiopian coffee: First depulped, then fermented in concrete basins of water for 24-36 hrs depending on the temperature. It’s a low-oxygen but not completely anaerobic environment. Next, it was washed and floaters/defects removed. It was then dried on raised, covered drying beds for 8-15 days, followed by rest time in the warehouse to stabilize the coffee and allow it to reach the correct moisture level. The different ‘lots’ are different processing runs that happened over the course of the season. Once the correct moisture level was reached, the parchment was bagged, tagged, and rested for a minimum of 8 weeks to improve the complexity and intensity of the cup profile. After dry milling locally to remove the parchment, the team applied another round of hand sorting to remove any primary defects. After that, the bags of green coffee were loaded on a truck to take a 3-5 day drive to the Bette Buna dry mill in Gelan. Here the coffee underwent another round of cleaning, screening on size and density, and color sorting before being bagged a final time.  Elevation: 1900-2100 MASLVarietal: Enat Buna Taferi Kela, 74110, 74112Cup score: 86Price paid per kg: £8.38Process: Washed