Emergency Elixir

Ethiopian, Natural

£12.50 GBP

Just what the Doctor ordered. We're not sure we can put Skittles or Starburst as a flavour note, but that's what you taste once its first roasted, but leave it for longer and the roast develops into darker deeper flavours.

A Medium roast to show off the Tropical fruits, bright and sweet with a little caramelisation to give the cup body.

Tasting Notes

Mango
Papaya
Bright Acidity
Sweet

Processing method

Natural

Varietal

JARC 74158

Flavour notes

Tropical Fruit, Bright Acidity, Sweet

Roast style

Medium (13.8% weight loss)

Region

Shantawene, Sidama, Ethiopia

Altitude

2360 masl

Rest period

1+ weeks

Espresso recipe

18g in, 38g out, 25-30s

Filter recipe

65g/L, 94°c

Process

Buncho Daye Bensa is grown in Shantawene, Sidama - a region known for its rich vegetation and coffee production. Sourced from nearby farmers and Gatta Farm, this lot is processed at Buncho Station using a natural processing method.

The station is located at 1920–2020 metres above sea level, with a sunny and humid climate, and annual rainfall between 1599–1799mm.

Origin

Buncho Station is located next to Gatta Farm and a waterfall in the Bensa region. Owned by Asefa Dukamo Korma, the station has an estimated capacity of 600,000kg per harvest, with cherry contributions from 940 local farmers.

These farmers tend to hold about two hectares of land each, and share similar cultivation practices across the group. In addition to paying for cherry at the going market rate, Daye Bensa Coffee offers second payments after the harvest season. They also provide training in sustainable farming methods, distribute improved seedlings, and teach composting techniques.

The company’s support extends beyond agriculture too - helping fund the construction of schools within the community.