white peach, apricot, mild citric acidity, lingering white tea aftertaste
|Producer||Various small land holding farmers|
|Elevation||1850 - 2100 meters|
|Process||Fully Washed & Dried on Raised Beds|
|Harvest||November 2016 - February 2017|
With great genetic diversity and ideal growing conditions, Ethiopia is considered by many to produce some of the best coffees in the world. The birthplace of coffee, this country cultivates varieties from a gene pool that dates back more than a millennium. It is no wonder that such richly complex and beautiful coffees can be found coming from Ethiopia. Unlike the rest of the coffee producing world, Ethiopia still has many wild growing coffee plants. Varieties have evolved naturally and as such are incredibly well adapted to their surroundings. To the point that chemical inputs (fertilizers), pesticides, herbicides and fungicides are rarely found in Ethiopia. The majority of coffee produced there is organic in the truest sense of the word (whether certified as such or not). The landraces in Ethiopia are genetically very similar to the Typica varieties of Yemen that made their way to Indonesia, by way of India, in the 1600's.
Hunkute is a well-known cooperative in Sidama that collects coffees from its over 2,000 members; in recent years it's coffees have become increasingly popular. This lot was an easy standout on a very competitive cupping table this buying season, and we bought every bag we could.