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Hunkute (organic) 149,-

Tim's Notes

We have been buying coffee from the Hunkute cooperative for many years now and every year we always notice that the coffee tastes better towards the end of the year compared to the beginning of the year when it has a tendency to be less aromatic and taste more green. After the green coffee has had some rest the flavours tend to open up and the coffee gets more floral and aromatic. We always say that last year's crop is better than the fresh crop when we cup fresh crop samples and taste the two harvests side by side. But with some patience we always find the coffee to taste better and better throughout the year. The coffee from Hunkute also tends to taste fresh for a very long time most likely because of the dense beans and slow drying. These are the reasons why I feel that it is a good thing to wait a bit with releasing this coffee. It means we start selling it when it is at its best and also in a period of the year when we are starting to sell out of many of the other coffees we carry throughout the year.



Flavour notes

Jasmine, lemon, tea and bergamot.


Several smallholders farmers


December 2016




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.