We're thrilled to add another stellar Ethiopian lot to our menu. This coffee comes from the Buncho Washing Station in the mountains of Sidama. The station is managed by Asefa Dukamo Korma and is dedicated to producing outstanding lots of all processes, including natural, honey, and anaerobic. This season, with the help of our partners at home and origin, we were able to bring in this honey lot.

In addition to the varietals, terroir, and elevation of the region, this coffee's bright, fruit-forward flavors can be attributed to meticulous processing. After cherries are delivered to the washing station, they're placed in water for floating and sorting. The cherries are then de-pulped and laid to dry on raised beds. To ensure even drying, the parchment is constantly moved for the 12-15 days it takes to reach the desired moisture content. 

We've already had several great lots from Ethiopia on our menu this summer and look forward to adding Buncho to the list. Look for fruity, tropical pineapple notes complimented by sweet pink lemonade. We recommend brewing this coffee with a pour over, by-the-cup method with a 1:16.5 ratio, filtered water at 204-206℉, a medium grind, and a 3-3.5 minute brew cycle.