Organic Etiopien, Hunkute Lot #2

35,00 DKK280,00 DKK

Delicate, really nicely rounded fruit, well balanced.

Good structure with tasting notes of baked apples, honey, hops, herbs and a floral finish. Grapefruit acidity.

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Sidamo is famous for its clean, floral, and citric washed coffees and “high quality” sundried with genuine and unique red berry flavors. The Sidama zone covers a large area with very different growing conditions.

There are mainly small family plots of both recently planted trees of improved varietals and traditional old varieties. The variety is called Sidamo type.

Hunkute is another Cooperative in Sidamo with extreme altitude and a very strong management. They opened washing station number two in 2012, and are consistently producing quality. Coffees from both sites are marketed as Hunkute.

About 1912 smallholder farmers delivering tiny amounts of cherries daily to the wet miller.

Variety 100 % Arabica Heirloom
Processing Washed Processed
Land/Region Etiopia/Sidamo
Farmers/holders Wonsho smallholders
Altitude 2000 masl
Cupping Score 87,5
Roast Master, Quality cupper & Barista Søren Stiller Markussen




Mængde / Amount

250 gram, 500 gram, 1000 gram


Black Coffee / Whole beans, Espresso / Whole beans, Black coffee grinded for French Press, Black coffee grinded for filter, Green beans

This coffee is ideal to brew on Chemex, Hario, Siphon Brew/ratio mass depends on how you pour the water, the weight of your coffee and the length of your brew. I like to recommend that you try to use different pouring techniques. So you will find out what will suit you and the coffee you have in your hands. 1 step: Prefinfusion = Using water to wet the coffee, so the particle can absorb water, giving access to flavour and aromas. As a rule when you use less coffee, less water is used to preinfusion. "just enough to cover the coffee in the filter". 2 step: Blooming = this is where the coffee particles is expanding, as any cellular products, giving access to transform the coffee attributes in to flavours and aromas. As a genius = less coffee/shorter blooming time. More Coffee/longer blooming time = that make sense right? Ie. 33 g of coffee = 30 sec blooming time. 60 g of coffee = 50-60 sec blooming time. 3 step: building up your coffee in the filter = you coffee brewing times length and letting you coffee steep in the filter. Coffee needs to be handled firm and homogenises. Ie. Dont let your coffee set/sit or "dry out in the filter" when you pour the water in your coffee filter. Virsa versa, you have to be careful, that you don't pour too much water, so you create a "swimming pool" on top of the coffee in the filter. The coffee should have a smooth "run through" contact time with water. You can find inspiration on Brewmethods.
As a general rule you should dial in your espresso using a scale. Dialing in your espresso normally takes three shots to warm up the Portafilter. In this process you will also find how well your espresso flow rate is - and what needs to be adjusted. The sight of the first drop is the first parametre that indicates your flow rate. I recommend the first drop to appear approx. at 6-8 sec. in that way your espressoshot will brew as long a 26-31 sec. If it appears before 4 sec. I will recommend you should grind finer and visa versa if the first drop appears to late/after 8 sec or more with the same doze/gram.
Dose 20 g dobb shot
Extraction 29-31 sek
Weight liquid 40 g.
Extraction rate  20/40= 0,50%
The dose is calculated using a 20g porta filter Min dose 19g/Max dose 21 g. pr dobb espresso.