ETHIOPIA
orange blossom
∙ lime ∙ peaches
This lovely floral and light Sidamo with notes of jasmine and orange blossom comes from the Hunkute co-operative known for its consistent quality focused production. It consists of various improved varietals and traditional old varieties referred as Sidamo type.
thiopian coffees are simply outstanding. On blind cuppings they are instantly recognisable because these coffees have a unique flavour. There are more than a hundred Heirloom arabica varieties ingenious to Ethiopia, which all grow in the wild. The distinctive taste of Ethiopian coffee is most probably due to the varied micro-climates of the country. Ethiopia’s coffee production is 396 thousand tons a year, 95% of which is produced by its 1.1 million small farms. The remaining 5% is grown by state and privately owned plantations, and their number is continuously growing. This specific coffee is from smallholder members of the Hunkute co-operative in Dalle, Sidama. Sidama’s coffees have lemon-citric tones with bright acidity and jasmine notes. “Ethiopia Sidama” is a type of Arabica coffee grown in the Sidama Province of Ethiopia. Sidama coffee includes Yirgacheffe Coffee and Guji Coffee. The Hunkute cooperative has been consistently producing some of the best coffees in the Sidama region for a long time. Hunkute is located in one of the higher locations in Sidama in the south of Ethiopia and has two different washing stations in the same area. The membering small holder farmers are growing coffee at altitudes between 1900 and 2 000 masl.
There are mainly small family plots of both recently planted trees of improved varietals and traditional old varieties. The variety is called Sidamo type. Organic fertilizer is common, pruning less common. During the harvest period 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. 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 with careful attention being paid to ambient temperature and humidity.
... To achieve the best taste experience possible use soft water and freshly ground coffee. Let it rest for a week after roasting but consume it within one month. Enjoy! the Casino Mocca team
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photo by the Nordic Approach
Hunkute
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