Hunkute (organic) 152,-
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.
Jasmine, lemon, tea and bergamot
Several smallholders farmers
Dalle, Sidama, Ethiopia
1800 – 2000 masl. Various trees are used to give shade for the coffee trees.
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.