Ethiopia Buncho Natural

The Buncho is popping with loads of fruit: blueberry, strawberry pie and vanilla bean. The finish is syrupy and clean- everything we want in a good natural. 

Coffee Details

This vibrant, sweet coffee gets its name from the Shantawene Buncho processing station. We sampled through a lot of Ethiopian naturals this year, and very few made the cut. This lot is from the Daye Bensa farm, founded in 2006 by brothers Asefa and Mulugeta Dukamoas, as well as several other nearby farms. The Daya Bensa farm is located at the heart of Shantawene Village in the Sidamo region of Ethiopia. The local terrain is comprised of natural forest and indigenous trees that help maintain natural shade and soil fertility. 

Brew Recipes

Sourced from the Daye Bensa farm in the Sidamo region, the Ethiopia Buncho Natural represents a classic expression of its origin. As a natural-processed coffee, this lot undergoes a drying phase where the cherry remains intact, a technique often associated with heightened sweetness and pronounced fruit-forward profiles. While natural-processed coffees generally tend to exhibit heavier body and jammy characteristics, this specific offering from Case Coffee Roasters highlights distinct notes of blueberry, strawberry pie, and vanilla bean.

Understanding the impact of processing methods is essential for appreciating how the fruit-forward nature of Ethiopian heirloom varieties is preserved from harvest to cup. For those looking to further explore the nuances of these flavor profiles, referencing a flavor wheel can be a helpful tool in identifying the specific aromatic compounds that define this vibrant, fruit-driven coffee.