Yirgacheffe Dalle | Hunkute Washing Station Washed Heirloom Ethiopia

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The Flavor Profile of Washed Ethiopian Heirloom Varieties from Dalle, Sidamo - Hunkute Processing Station

Located in the Sidamo region of southern Ethiopia, cultivated at altitudes between 1,600-1,900 meters, this coffee undergoes wet processing to remove pulp and fruit flesh, followed by two days of fermentation at the processing station, then ten days of natural sun-drying. "Hunkute" is a cooperative comprising 2,000 small coffee farmers, located in the Sidamo region of southern Ethiopia. The altitude here is among the highest in the region, with two nearby washing stations: Hunkute No. 1 and Hunkute No. 2. Located in the Dalle sub-district of Sidamo, it has 270 members. Station No. 1 sits at 1,850 meters altitude and was established 10 years ago, while Station No. 2 at 2,150 meters altitude was established 5 years ago.

Both washing stations collect cherries from nearby member farmers. The wet processing involves removing pulp and fruit flesh from parchment beans, which then ferment for 24-36 hours at the processing station, depending on weather conditions. The beans are then washed to remove surface mucilage, sorted into two grades, and soaked in clean water for 12-24 hours. After completing the entire wet processing, the beans are exposed on African raised beds for 10-15 days to dry naturally in sunlight. During the drying process on raised beds, the beans are regularly turned to ensure air circulation and uniform drying.

All Ethiopian cooperatives belong to various unions. Hunkute is part of the Sidamo Union, which handles the marketing and exporting of coffee. Before export, they first hull and grade the beans. What sets Hunkute apart is their pursuit of quality over quantity. Sidamo is primarily cultivated by small farmers growing both improved varieties and heirloom varieties, with common use of organic fertilizers. All Ethiopian cooperatives belong to a union, and they grade their products before export. Hunkute stands out as an exceptional processing station with years of successful collaboration with Nordic Approach, ensuring consistent quality in their coffee production.

Hunkute coffee is widely recognized as one of the finest productions in Sidamo. The high altitude and complex bean varieties give Hunkute its distinctive citrus, lemon, and delicate jasmine floral notes, making it a favored origin among many world-renowned coffee shops. It's also one of the most popular origins at "The Roaster," including coffees from Poland's Odin Coffee, London's Workshop, and Berlin's The Barn, all of which have featured Hunkute on "The Roaster's" platform. Even Odin's portable blend "The Name of the Rose" includes Hunkute!

Coffee Details

Region: Dalle, Sidamo

Producer: Hunkute Cooperative

Washing Stations: Hunkute No. 1/No. 2 Washing Stations

Altitude: 1,900-2,000 meters

Varieties: Ethiopian Heirloom Varieties

Processing Method: Fully Washed

Flavor Profile: Ripe apricot, white flowers, sweet chocolate, yellow fruits, with a juice-like smooth texture

FrontStreet Coffee's Recommended Brewing Method:

Dripper: Hario V60

Water Temperature: 90°C

Grind Size: Fuji Royal R-440 #3.5

Brewing Technique: Using a 1:15 coffee-to-water ratio with 15g of coffee grounds. First pour 25g of water and allow 25 seconds of blooming. Second pour to 120g, then pause and wait until the water level in the bed drops to half before continuing the pour. Slowly pour until reaching 225g total water. Extraction time should be approximately 2:00 minutes.

Analysis: Using a three-stage pour to clearly distinguish the front, middle, and back-end flavors of the coffee. Because the V60 has many ribs and drains quickly, the pause during pouring helps extend the extraction time.

Important Notice :

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