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Hunkute (organic) 152,-

Tim's Notes

The 2017 crop coffee from Hunkute is tasting floral and citric as always. That is why we have bought this coffee for so many years. I decided to release this coffee a bit earlier this year than last year in order to show you how it develops over time. Last year we released the coffee towards the end of the year where the coffee flavours really had opened up and you could taste more of the peachy and bergamot like flavours. When roasted earlier in the year and closer to the harvest time this coffee tends to be more citric and floral with a slightly more intense acidity and brightness. Hopefully we will carry this years crop long enough so that you can follow the transformation this coffee goes through with a bit of resting time.



Flavour notes

Jasmine, lemon, tea and bergamot


Several smallholders farmers


December 2017




Dalle, Sidama, Ethiopia

Roast profile

Light roast

Growing conditions

1800 – 2000 masl. Various trees are used to give shade for the coffee trees.


Ethiopian Heirloom


Cherries are hand picked by the smallholder farmers that are members of the cooperative. After harvest the coffee cherries are hand sorted to get rid of unripes and overripes before the cherries are delivered for processing. A traditional disc pulper separates the skin and pulp from the parchment coffee. The parchment coffee is fermented under water for 24-36 hours, depending on the weather conditions. After fermentation, the coffee is washed and graded in washing channels in two different grades, based on density, before it gets soaked under clean water in tanks for another 12-24 hours. This lot is of the best grade which consists of beans of higher density. After washing, the coffee is sun dried for 10 – 15 days on African drying beds. The Hunkute cooperative are certified as an organic producer and the coffee is certified organic by Debio Norway, NO-ØKO-01.


More info

Ethiopia is known as the birthplace of coffee. There is more than 1.1 million coffee farmers (smallholders) representing 95% of the production. The cultivars are referred to collectively as Ethiopian Heirloom, which is a myriad of local native Typica cultivars and new and improved cultivars. Hunkute is located in one of the higher locations in Sidama in the south of Ethiopia. The membering small holder farmers are growing coffee at altitudes between 1800 and 2000 masl. The Hunkute cooperative has been consistently producing some of the best coffees in the Sidama region for a long time and has become one of our favourite coffees from Ethiopia. The cup profile is always very citric and limoncello-like with delicate jasmine notes. We think this is a result of both the high altitudes in which the coffee is grown as well as the many local coffee cultivars that the smallholder farmers grow. The coffee is organically grown almost by default, as the farmers do not use chemicals or mineral fertilizer due to little problems with coffee pests and diseases and also lack of funds. The Hunkute cooperative are certified as an organic producer and the coffee is certified organic by Debio Norway, NO-ØKO-01.