Ethiopia – Bensa Buncho Anaerobic

The red cherries after harvest are submerged in clean water to remove the floaters by hand and then placed directly in a sealed tank for a natural anaerobic fermentation process for 7 days. After fermentation, they are carefully placed for drying under a covered African bed for 30 days. After drying is completed, the coffee is placed in a GrainPro to retains its character. In the cup, this is a truly special coffee. We found it intensely fruity, with notes of grape juice, blueberry, orange blossom, and vanilla. Buncho Village is located in the Bensa District of Sidama, Ethiopia. This lot is a collection of coffees from the village, produced at the local mill run by the Dukamo Family. The mill at Buncho Village has become quite successful–taking 7th place in the inaugural Cup of Excellence competition for Ethiopia. We think you’ll enjoy this complex, fruit-forward Ethiopian coffee!