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Buncho Honey
This stunning honey-processed lot comes from Buncho Station in Bensa, Sidama, managed by Asefa Dukamo Korma and his team.
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This stunning honey-processed lot comes from Buncho Station in Bensa, Sidama, managed by Asefa Dukamo Korma and his team.
Read more
This stunning honey-processed lot comes from Buncho Station in Bensa, Sidama, managed by Asefa Dukamo Korma and his team.
Read more
Traditional
Modern
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Traditional
Modern
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Traditional
Modern
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Technical Info
Location
Shipping & Returns
Technical Info
Location
Shipping & Returns
Technical Info
Location
Shipping & Returns
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Sidama vibrance, a lively and layered land.
Buncho is a honey-processed Ethiopian coffee from the Buncho Station in Bensa, Sidama, managed by Asefa Dukamo Korma and his team. Over 800 farmers, predominantly growing the 74158 varietal, contribute cherries that are sorted, de-pulped, and dried with mucilage on raised beds for 12–15 days, creating a cup that is dynamic, vibrant, and meticulously crafted. Operated by Daye Bensa, a quality-driven producer with COE awards and deep ties to local growers, this lot embodies the precision, care, and community collaboration that elevate Ethiopian coffees.
Sidama vibrance, a lively and layered land.
Buncho is a honey-processed Ethiopian coffee from the Buncho Station in Bensa, Sidama, managed by Asefa Dukamo Korma and his team. Over 800 farmers, predominantly growing the 74158 varietal, contribute cherries that are sorted, de-pulped, and dried with mucilage on raised beds for 12–15 days, creating a cup that is dynamic, vibrant, and meticulously crafted. Operated by Daye Bensa, a quality-driven producer with COE awards and deep ties to local growers, this lot embodies the precision, care, and community collaboration that elevate Ethiopian coffees.
Sidama vibrance, a lively and layered land.
Buncho is a honey-processed Ethiopian coffee from the Buncho Station in Bensa, Sidama, managed by Asefa Dukamo Korma and his team. Over 800 farmers, predominantly growing the 74158 varietal, contribute cherries that are sorted, de-pulped, and dried with mucilage on raised beds for 12–15 days, creating a cup that is dynamic, vibrant, and meticulously crafted. Operated by Daye Bensa, a quality-driven producer with COE awards and deep ties to local growers, this lot embodies the precision, care, and community collaboration that elevate Ethiopian coffees.
Great coffee takes time.
Resting our coffees is something we’ve practiced for a long time because we believe it delivers the best possible tasting experience. As a modern, forward-thinking coffee company, we roast our coffees lightly to showcase clarity, sweetness, and nuance. These lighter roasts—especially those sourced from higher elevations—tend to be denser and hold more gas after roasting, which means they benefit from a longer rest period. In our experience, most of our coffees taste their best 3+ weeks after the roast date for both filter and espresso. Some particularly dense, high-elevation coffees may need even more time to fully open up. When properly rested, our coffees show greater complexity, deeper sweetness, and a more balanced, expressive cup. This is because the beans have had time to release the excess gases built up during roasting, allowing the inner structure of the coffee to stabilize and the flavors to fully develop. Great coffee takes time—and we’ve found that giving it that time makes all the difference.
Great coffee takes time.
Resting our coffees is something we’ve practiced for a long time because we believe it delivers the best possible tasting experience. As a modern, forward-thinking coffee company, we roast our coffees lightly to showcase clarity, sweetness, and nuance. These lighter roasts—especially those sourced from higher elevations—tend to be denser and hold more gas after roasting, which means they benefit from a longer rest period. In our experience, most of our coffees taste their best 3+ weeks after the roast date for both filter and espresso. Some particularly dense, high-elevation coffees may need even more time to fully open up. When properly rested, our coffees show greater complexity, deeper sweetness, and a more balanced, expressive cup. This is because the beans have had time to release the excess gases built up during roasting, allowing the inner structure of the coffee to stabilize and the flavors to fully develop. Great coffee takes time—and we’ve found that giving it that time makes all the difference.
Great coffee takes time.
Resting our coffees is something we’ve practiced for a long time because we believe it delivers the best possible tasting experience. As a modern, forward-thinking coffee company, we roast our coffees lightly to showcase clarity, sweetness, and nuance. These lighter roasts—especially those sourced from higher elevations—tend to be denser and hold more gas after roasting, which means they benefit from a longer rest period. In our experience, most of our coffees taste their best 3+ weeks after the roast date for both filter and espresso. Some particularly dense, high-elevation coffees may need even more time to fully open up. When properly rested, our coffees show greater complexity, deeper sweetness, and a more balanced, expressive cup. This is because the beans have had time to release the excess gases built up during roasting, allowing the inner structure of the coffee to stabilize and the flavors to fully develop. Great coffee takes time—and we’ve found that giving it that time makes all the difference.
Inside the Cup
"We are excited to bring this really complex and clean honey process Ethiopian coffee from the Buncho station. We find the acidity of this coffee across espresso and filter to be lively and unique, reminding us of flavors like red grape, tangerine, and wild flower honey among other things. The wonderful processing of this lot delivers a dynamic cup that gives a lingering malic and slightly phosporic acidity, with a clean lingering finish."
—Matt Patch, Coffee Director + Certified Q Grader
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