A beautiful marriage of fresh berry notes and floral undertones grabbed our attention when Buncho first came across the cupping table. While hot, we noted flavors of strawberry, red grape, and cocoa. Upon cooling, the profile expanded into notes of plum, jasmine, peach, and apple.
This impressive coffee was grown and picked around the Shantawene Village in Sidama, before processing at Daye Bensa’s Buncho washing station. It is a honey-processed lot, meaning, in the simplest of terms, that the skin is removed from the cherry, while the fruit mucilage is left on during drying.
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