New coffee for the new year! We usher in 2017 with a returning favourite from Ethiopia, Hunkute.
Back in 2013, we roasted this coffee from Hunkute. We, and many customers really enjoyed this lovely Ethiopian. A refresher about this cooperative, it is located in one of the higher locations in Sidamo in the south of Ethiopia, consisting of around 1900 smallholder farm members. Harvested cherries are brought to the local washing station where their pickings are hand sorted to remove overripes and unripes. The high altitudes and low temperatures where these coffees are grown results in a very intense and bright coffee.
On average, farmers have a farm size of less than 1 hectare. Most coffees are organic by default. Organic compost is common, pruning is less common. A farmer can typically have less than 1500 trees per hectare, and 1 tree typically produce cherries that yield less than 100 - 200 grams of green coffee. One can do the simple maths and understand how difficult it is to have specialty coffee. One can do the simple maths and understand how difficult it is to have specialty coffee.
The cup profile is mildly citric with orange blossom aromatics. Sweet peaches complemented with a tea-like texture and finish. This coffee is sweet as marshmallows and we are featuring it as an espresso in the shop. It works beautifully as a filter brew too.
Zone: Dale, Sidama
Woreda/Local municipality: Wonsho
Altitude: ~2000 masl
Varietal: Local heirloom varietals, Sidama type
Processing: Pulped, soaked in water for about 24 hours and dried on raised beds for 10-12 days
Available in-store or on web.