Ethiopia - Buncho
Producer: Asefa Dukamo Korma
Region: Sidama
Elevation: 2020 meters
Cultivar: Heirloom 74158
Process: Honey
Notes: Mango, Strawberry Short Cake, Sweet Tea, Orange Sorbet
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The Buncho Washing Station is nestled in the Shantawene kebele of the Bensa area in Sidama, Ethiopia, sitting high in the mountains at elevations between 1,920 and 2,020 meters above sea level. Managed by Asefa Dukamo Korma, this station is part of the renowned Daye Bensa network and is dedicated to producing washed, honey, natural, and anaerobic coffees. More than 800 local farmers contribute their harvests here, most growing the celebrated 74158 variety, prized for its cup quality and resilience.
When cherries arrive at Buncho, they are floated in water to sort and remove any defective fruit before being carefully depulped. The coffee, with its mucilage still intact, is then spread on raised African beds to dry. Throughout the drying process the parchment coffee is moved frequently each day to ensure even drying and optimal flavor development. Depending on the weather, this stage takes between 12 and 15 days, finishing when the seeds reach the required humidity for storage.
Daye Bensa has been producing coffee since 1996 and has navigated the many challenges of growing and exporting in Ethiopia’s dynamic coffee landscape. Working closely with outgrower communities and operating multiple washing stations throughout Sidama, they have built a strong reputation for quality. Alongside Buncho, we have sourced from their other exceptional sites including Hamasho and Bombe.
Honey process coffees from Ethiopia have been rare in years past, but are becoming more common as the technique grows in popularity throughout the region. We are in love with the balanced flavor profile that can be achieved with this method. Don’t wait to try this year’s Buncho Honey; it won't last long.
Producer: Asefa Dukamo Korma
Region: Sidama
Elevation: 2020 meters
Cultivar: Heirloom 74158
Process: Honey
Notes: Mango, Strawberry Short Cake, Sweet Tea, Orange Sorbet
------------------------------------------------------------------------------------------------------------------------
The Buncho Washing Station is nestled in the Shantawene kebele of the Bensa area in Sidama, Ethiopia, sitting high in the mountains at elevations between 1,920 and 2,020 meters above sea level. Managed by Asefa Dukamo Korma, this station is part of the renowned Daye Bensa network and is dedicated to producing washed, honey, natural, and anaerobic coffees. More than 800 local farmers contribute their harvests here, most growing the celebrated 74158 variety, prized for its cup quality and resilience.
When cherries arrive at Buncho, they are floated in water to sort and remove any defective fruit before being carefully depulped. The coffee, with its mucilage still intact, is then spread on raised African beds to dry. Throughout the drying process the parchment coffee is moved frequently each day to ensure even drying and optimal flavor development. Depending on the weather, this stage takes between 12 and 15 days, finishing when the seeds reach the required humidity for storage.
Daye Bensa has been producing coffee since 1996 and has navigated the many challenges of growing and exporting in Ethiopia’s dynamic coffee landscape. Working closely with outgrower communities and operating multiple washing stations throughout Sidama, they have built a strong reputation for quality. Alongside Buncho, we have sourced from their other exceptional sites including Hamasho and Bombe.
Honey process coffees from Ethiopia have been rare in years past, but are becoming more common as the technique grows in popularity throughout the region. We are in love with the balanced flavor profile that can be achieved with this method. Don’t wait to try this year’s Buncho Honey; it won't last long.
Producer: Asefa Dukamo Korma
Region: Sidama
Elevation: 2020 meters
Cultivar: Heirloom 74158
Process: Honey
Notes: Mango, Strawberry Short Cake, Sweet Tea, Orange Sorbet
------------------------------------------------------------------------------------------------------------------------
The Buncho Washing Station is nestled in the Shantawene kebele of the Bensa area in Sidama, Ethiopia, sitting high in the mountains at elevations between 1,920 and 2,020 meters above sea level. Managed by Asefa Dukamo Korma, this station is part of the renowned Daye Bensa network and is dedicated to producing washed, honey, natural, and anaerobic coffees. More than 800 local farmers contribute their harvests here, most growing the celebrated 74158 variety, prized for its cup quality and resilience.
When cherries arrive at Buncho, they are floated in water to sort and remove any defective fruit before being carefully depulped. The coffee, with its mucilage still intact, is then spread on raised African beds to dry. Throughout the drying process the parchment coffee is moved frequently each day to ensure even drying and optimal flavor development. Depending on the weather, this stage takes between 12 and 15 days, finishing when the seeds reach the required humidity for storage.
Daye Bensa has been producing coffee since 1996 and has navigated the many challenges of growing and exporting in Ethiopia’s dynamic coffee landscape. Working closely with outgrower communities and operating multiple washing stations throughout Sidama, they have built a strong reputation for quality. Alongside Buncho, we have sourced from their other exceptional sites including Hamasho and Bombe.
Honey process coffees from Ethiopia have been rare in years past, but are becoming more common as the technique grows in popularity throughout the region. We are in love with the balanced flavor profile that can be achieved with this method. Don’t wait to try this year’s Buncho Honey; it won't last long.