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Sparkling "FLASH-BREWED" Coffee

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Bokasso and Hunkute coffees have always amazed us with their unique
flavour complexity and brightness.

They are both from the Sidama Cooperative Farmers Union, and located in more-or-less the same area. It is another coffee that doesn't show you its complete depth to begin with, but it sure does open up with some time. 

The washing station sits in an area with extremely high altitude compared to most sites in Sidama. 

The unions work with hundreds of thousands of
smallholders across the country. They give producers technical support, help them with finance, and maintain traceability of day lots. They also have sustainability programs like water treatment systems at the washing stations,
protocols for environmentally friendly farming etc.

The washed coffees are processed traditionally on an Agaarde Discpulper which removes the skin and fruit pulp. The coffee is then fermented under water before it is washed in channels, graded by density, then dried on raised beds in the sun.

The parchment is fermented in water for 36-72 hours. Fermentation is slower at higher altitudes as temperatures are generally lower. As an Ethiopian stable classic, you can expect the floral notes with stonefruit aciditiy, a balanced cup
giving a good mouthfeel with pleasant black tea aroma.

Please enjoy!

Bokasso and Hunkute coffees have always amazed us with their unique
flavour complexity and brightness.
They are both from the Sidama Cooperative Farmers Union, and located in more-or-less the same area. It is another coffee that doesn't show you its complete depth to begin with, but it sure does open up with some time.
The washing station sits in an area with extremely high altitude compared to most sites in Sidama.
The unions work with hundreds of thousands of
smallholders across the country. They give producers technical support, help them with finance, and maintain traceability of day lots. They also have sustainability programs like water treatment systems at the washing stations,
protocols for environmentally friendly farming etc.
The washed coffees are processed traditionally on an Agaarde Discpulper which removes the skin and fruit pulp. The coffee is then fermented under water before it is washed in channels, graded by density, then dried on raised beds in the sun.
The parchment is fermented in water for 36-72 hours. Fermentation is slower at higher altitudes as temperatures are generally lower. As an Ethiopian stable classic, you can expect the floral notes with stonefruit aciditiy, a balanced cup
giving a good mouthfeel with pleasant black tea aroma.
Please enjoy!

Variety

Station

Altitude

Harvest

Process

Sourcing

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floral

stone fruit

black tea

Bokasso Organic #1

200g

1 kg

100% organic blend (box of 30)

AGUILAR PACAMARA 200g

ALEJANDRO AHUMADO 200g

Attaboy (box of 30)

Classic italian blend (box of 30)

Colombia (box of 30)

Ethiopia (box of 30)

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