Coffee

Ethiopia Sidama Buncho

Shantawene Buncho is a processing station located near Gatta Farm and a picturesque waterfall. The station sources coffee both from the farm itself and from nearby smallholder farmers. Ripe red cherries are processed using the honey method with an eco-friendly Panagos depulper. Origin: Ethiopia, Sidamo region (Shantawene, Buncho) Processing Station: Shantawene Buncho Honey / Washing Station Altitude: Typically between 1,900–2,200 meters above sea level, which is characteristic of the Shantawene area and contributes to high bean density and vibrant acidity. Variety: Ethiopian Heirloom Processing Method: Honey process — part of the mucilage remains on the parchment after depulping, enhancing sweetness and body while preserving clean and structured acidity. The Panagos depulper allows precise pulping with minimal water usage and reduced impact on the beans. Drying: Slow drying on African raised beds, supporting clarity in the cup and highlighting the coffee’s fruity and tea-like characteristics. Cupping Profile: Red apple, Southern sweet tea, yellow dragon fruit. Pome-fruit-like acidity. Juicy body. Light malt extract sweetness. Sweet aftertaste.