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HomeCoffeesBuncho Honey
Sidama · Ethiopia

Buncho Honey

Honey Ethiopian JARC Selection

Roasted by Filigree Coffee

Stock not confirmed
Washing StationRoaster-stated
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Details

RoasteryFiligree Coffee· Horizon West, USA
Washing StationBuncho Station, Sidama, Ethiopia✓
ProducerAsefa Dukamo Korma
ProcessHoneyOver 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✓
Harvest—
Altitude—
ClimateTemperate oceanic
VarietiesEthiopian JARC Selection≈
RoastLight✓
Tasting notesred grape, tangerine, wild flower honey, malic acidity, phosphoric acidity✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

5NOTES
  • red grape
    Fruity › Grape
  • tangerine
    Fruity › Citrus
  • wild flower honey
    Sweet › Brown Sugar › Honey
  • malic acidity
    Sour/Fermented
  • phosphoric acidity
    Sour/Fermented

Supply Chain

  1. Washing Station

    Buncho Station, Sidama, Ethiopia

    Grown by Asefa Dukamo Korma

  2. Roastery

    Filigree Coffee

  3. Coffee· viewing

    Buncho Honey

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarBuncho HoneyBuncho Honey EthiopiaBunchoEthiopia BunchoR Bombe HoneyEthiopia Sidama HoneyMore from this producerAsefa Dukamo Korma15More from this farmBuncho Station2 moreSame variety, exploredEthiopian JARC Selection391Similar flavour profilered grape, tangerine, wild flower honey386Same processHoney1614From the same originEthiopia3749More from this roasterFiligree Coffee12 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessHoneyRoastLight
V60Filter
Standard
Dose15 gWater250 gRatio1:16.7Temp93°CTime2:45
Grindmedium-fine
  1. 0:00bloom 45 g, 45 s
  2. 0:45pour to 150 g
  3. 1:30pour to 250 g

“Clean and bright: the all-rounder.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability