Hunkute Organic espresso 145,-
Notes of jasmine, lemon, tea and bergamot.
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.