Betibiroti Washed

Exemplifying elegance, this tea-like coffee beckons us to relax on the porch with a cup in hand on a summer evening. Tasting notes of white peach, black tea, and starfruit.

See below for more information, along with brewing recommendations.

Roast Level:

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Sidama is one of Ethiopia’s most renowned growing regions because of coffees like this one. Led by Abayneh Yunna, the Betibiroti Project is made up of 1,200 farmers dedicated to improvement and innovation. Yunna oversees the Bensa site where this coffee comes from.
As with most coffees grown in Ethiopia, this coffee was grown at a very high elevation. This is ideal for a coffee like this, as it leads to slower maturation of the cherries and more complexity and acidity in the cup. Once harvested, the cherries are sent to the ShantaGolba Wet/Dry Station in the town of Bensa. ShantaGolba is able to employ both washed and natural processing techniques, as well as some more experimental methods. The washing station is also overseen by Abayneh. The fruit and pulp are removed from the seeds and they are then dried until the seeds reach an ideal moisture content.

This coffee is named after the Betibiroti Project, which is the organization responsible for processing this coffee.

Farm details:

Producer:       Abayneh Yunna

Farm/Co-op: ShantaGolba Wet/Dry Station

Region:            Sidama

Country:          Ethiopia

Altitude:          1,950-2,500 masl

Process:          Washed

Varietal:          Heirloom

Flavor profile:

Taste: White Peach, Black Tea, Starfruit

Acidity: Medium Plus

Sweetness: Medium 

Body: Medium 

Recommended Brewing Methods:

Fellow Stagg [X]

22g in, 350g out

3:05-3:30 minutes

205 f temperature

Medium/coarse grind


0-30 seconds

50 gram pour, pick up brewer and spin 3 times

Second pour

30-50 seconds

Pour from 50 grams to 200 grams, starting at 30 seconds and ending your pour at 50 seconds (7.5 gram per second, pour rate)

Let fully drain should be around 2:30

Third pour

1:15 – 1:30

Pour from 200 grams to 350 grams, starting at 1:15-1:30 and ending your pour at 1:35-1:50 (7.5 gram per second, pour rate)

Let drain completely

Final time

Drain should end around 3:05-3:30 minutes or brew to taste

Recommended Espresso Recipe:

Classic 9 bar recipe

20g in, 60g out (22 gram basket)

24-26 seconds

200 f temperature

Espresso grind

Additional information

Weight 1.1 lbs
Dimensions 9 × 6 × 2 in
Package Size

12 oz, 5 lb

Whole Bean / Ground

Whole Bean, Fine Grind – Espresso, Medium Grind – Pour Over / Auto Drip, Coarse Grind – French Press / Cold Brew

Roast Date

Ship to me immediately, Wait till next roast date