Sidama Buncho, Ethiopia 250g

Sidama Buncho, Ethiopia 250g

Sidama Buncho, Ethiopia 250g

High up in the rich area of Shantawene are a collection of smallholder coffee producers within the Sidama region of Ethiopia. Roughly 940 producers here, growing coffee on small plots of land, gather their cherries to be processed at the Buncho Washing Station run by exporters, Daye Bensa.

Expect an initial floral tone to this coffee and an overall tea-like character. As it cools sweeter tones of berry become apparent, with a honey sweetness.

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Sidama Buncho

Our seasonal coffees each come with their own story, which is part of what makes them so special. Here we take a closer look at the producers behind this coffee.

The Farm

The owner of Buncho, Asefa Dukamo, was introduced to coffee at a young age as his parents were cultivating coffee and other garden crops.  In his teens, he began to supply neighboring coffee washing stations with cherries purchased from nearby relatives and villagers in addition to his own family’s farm. He realized that there were not many washing stations nearby, and he had to travel great distances to deliver his coffee. Thus began the idea to construct his own washing station to reduce the travel time for coffee producers in his region. 

In 1997, he constructed a washing station in the Girja village, less than one mile from his parents’ house and today his company Daye Bensa owns 20 washing stations, five mills and three coffee farms.

The Facts

Varietal: JARC Selection 74158 

Processing: Fully washed

Altitude: 2,260 to 2,360m

Harvesting & Processing

For processing, the journey begins with only the ripest cherries being selectively handpicked. Once collected, the cherries are delivered to the mill to be sorted based on density and quality. This process is carried out by submerging the cherries in tanks and removing the floating cherries prior to drying. After sorting, the cherries are then de-pulped and transferred into
fermentation tanks for 24 hours. Once fermentation is complete, the coffee is rushed through tunnels and pushed with wooden tools to remove the mucilage. After the washing process is complete, the coffee is moved to traditional raised beds lined with mesh nets. The coffee rests here for roughly 12-15 days depending on temperature and humidity, rotation occurring every 30 minutes. Following this stage, the
coffee is dried, and producers will generally travel via horseback or motorcycle 2-5kms to the dry mill. At the mill, the coffee is hulled via machine.

Social & Environmental

Producers working with the Buncho Station face a number of obstacles when growing coffee.  This includes a lack of access to electricity, water, telecommunication, and road access. In addition,
producers in the region suffer from reduced exposure to knowledge on the best coffee farming practices which can directly impact yield and quality. 

Fortunately, Daye Bensa has been working to combat these challenges, initiating their “Back to the Community” projects. So far, projects have included the building of roads to connect villages, installing
electricity transformers and supplying producers with training in coffee plantation etiquette and better agricultural practices.