Ethiopia - Buncho
Producer: Asefa Dukamo Korma
Region: Sidama
Elevation: 2020 meters
Cultivar: Heirloom 74158
Process: Honey
Notes: Peach Cobbler, Persimmon, Cara Cara Orange, Honeydew Melon
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Our latest release from Ethiopia is a rare honey processed lot from the Buncho Washing Station in the Shanawene kebele in Sidama. We have only roasted one other honey processed lot from Ethiopia, which is renowned for its beautifully floral washed coffees as well as punchy, berry-forward natural processed coffees. This coffee, and honey processing in general, strikes a delicate balance between the two more common processing methods to achieve intense sweetness and diverse fruit notes without overpowering fermented flavors.
The Buncho Washing Station is managed by Asefa Dukamo Korma and sits at an elevation of 1,920 to 2,020 meters above sea level. It is unique to find a washing station that specializes in all of the processing methods: washed, honey, natural, and anaerobic fermentations.
About 800 farmers contribute cherry to the washing station. Most of the local farmers grow the 74158 heirloom cultivar. When the cherry arrives at the washing station, it is immediately floated to sort out unusable coffee. After floating, the coffee is depulped and laid to dry on african beds. The parchment coffee is constantly moved on the beds for 12-15 days to ensure even and complete drying to the desired moisture content.
Producer: Asefa Dukamo Korma
Region: Sidama
Elevation: 2020 meters
Cultivar: Heirloom 74158
Process: Honey
Notes: Peach Cobbler, Persimmon, Cara Cara Orange, Honeydew Melon
————————————————
Our latest release from Ethiopia is a rare honey processed lot from the Buncho Washing Station in the Shanawene kebele in Sidama. We have only roasted one other honey processed lot from Ethiopia, which is renowned for its beautifully floral washed coffees as well as punchy, berry-forward natural processed coffees. This coffee, and honey processing in general, strikes a delicate balance between the two more common processing methods to achieve intense sweetness and diverse fruit notes without overpowering fermented flavors.
The Buncho Washing Station is managed by Asefa Dukamo Korma and sits at an elevation of 1,920 to 2,020 meters above sea level. It is unique to find a washing station that specializes in all of the processing methods: washed, honey, natural, and anaerobic fermentations.
About 800 farmers contribute cherry to the washing station. Most of the local farmers grow the 74158 heirloom cultivar. When the cherry arrives at the washing station, it is immediately floated to sort out unusable coffee. After floating, the coffee is depulped and laid to dry on african beds. The parchment coffee is constantly moved on the beds for 12-15 days to ensure even and complete drying to the desired moisture content.
Producer: Asefa Dukamo Korma
Region: Sidama
Elevation: 2020 meters
Cultivar: Heirloom 74158
Process: Honey
Notes: Peach Cobbler, Persimmon, Cara Cara Orange, Honeydew Melon
————————————————
Our latest release from Ethiopia is a rare honey processed lot from the Buncho Washing Station in the Shanawene kebele in Sidama. We have only roasted one other honey processed lot from Ethiopia, which is renowned for its beautifully floral washed coffees as well as punchy, berry-forward natural processed coffees. This coffee, and honey processing in general, strikes a delicate balance between the two more common processing methods to achieve intense sweetness and diverse fruit notes without overpowering fermented flavors.
The Buncho Washing Station is managed by Asefa Dukamo Korma and sits at an elevation of 1,920 to 2,020 meters above sea level. It is unique to find a washing station that specializes in all of the processing methods: washed, honey, natural, and anaerobic fermentations.
About 800 farmers contribute cherry to the washing station. Most of the local farmers grow the 74158 heirloom cultivar. When the cherry arrives at the washing station, it is immediately floated to sort out unusable coffee. After floating, the coffee is depulped and laid to dry on african beds. The parchment coffee is constantly moved on the beds for 12-15 days to ensure even and complete drying to the desired moisture content.