Region: Bensa, Sidama, Ethiopia Elevation: 1,920-2,020 Meters Process: Honey Harvest: January 2024 Notes: Wild-hive honey, white nectarine, Rainier cherry, glossy. From the heights of Bensa, Sidama comes to us a most illustrious honey-processed Ethiopian coffee. This cup is vibrant with notes of candied citrus, Garganega grape and a florality unique to wild-honeycomb. Buncho is one of the cleanest honey-processed coffees we've yet to encounter. The profile is generous with a smooth texture and long notes of navel orange and ripe peach. The Shantawene producers have come together to make up this incredible separation. This lot is primarily made up of Landrace 74158, including other native varieties people have been growing in their gardens for decades. The folks in the area pooled their harvests of cherry together at the Buncho Station. This washing station is owned and operated by Asefa Dukamo Korma, who is a master of coffee curing & processing. Once the cherries arrive at the Buncho Station, they are placed in water for sorting and removing floaters. The cherries are then de-pulped and laid to dry with its mucilage on raised African beds (the honey process distinction). To ensure an even drying, the parchment is constantly moved each day, taking 12-15 days, depending on the weather, until reaching the desired humidity. It's an incredible feat to achieve the stability and consistency that this honey lot delivers. This one is sure please. Best brewed after a few weeks to a few months after the roast date.

Region: Bensa, Sidama, Ethiopia Elevation: 1,920-2,020 Meters Process: Honey Harvest: January 2024 Notes: Wild-hive honey, white nectarine, Rainier cherry, glossy. From the heights of Bensa, Sidama comes to us a most illustrious honey-processed Ethiopian coffee. This cup is vibrant with notes of candied citrus, Garganega grape and a florality unique to wild-honeycomb. Buncho is one of the cleanest honey-processed coffees we've yet to encounter. The profile is generous with a smooth texture and long notes of navel orange and ripe peach. The Shantawene producers have come together to make up this incredible separation. This lot is primarily made up of Landrace 74158, including other native varieties people have been growing in their gardens for decades. The folks in the area pooled their harvests of cherry together at the Buncho Station. This washing station is owned and operated by Asefa Dukamo Korma, who is a master of coffee curing & processing. Once the cherries arrive at the Buncho Station, they are placed in water for sorting and removing floaters. The cherries are then de-pulped and laid to dry with its mucilage on raised African beds (the honey process distinction). To ensure an even drying, the parchment is constantly moved each day, taking 12-15 days, depending on the weather, until reaching the desired humidity. It's an incredible feat to achieve the stability and consistency that this honey lot delivers. This one is sure please. Best brewed after a few weeks to a few months after the roast date.