Hunkute Espresso

A balanced and clean espresso with core flavours of marmalade and forest honey. Sweet frangipane and chocolate notes are accentuated in milk.

We have bought coffee from Hunkute Co-operative since 2013, and it is fast becoming a staple in our range. We apply very different roasting approaches to the coffee when preparing it for filter brewing or for espresso, and it is exciting to have such a delicate, nuanced and aromatic coffee transcend the two styles so well. Back in February, Richard visited Ethiopia and found this year’s harvest from Hunkute to be one of the best to date.

It is often the case that the coffee from Hunkute takes a long time to become expressive, sweet and fruity, after months of tasting very closed and covered, much like a wine that needs time to mature and breathe before the flavours start to become more apparent. We put this down to the cool temperatures that the coffee experiences when growing on the tree and during processing and drying stages.

The cherries brought to the washing station by the 1,900 or so smallholder farmers, all organically grown, are hand sorted for under and over ripe cherries before they are processed. The farmers will occasionally have access to and use organic fertilisers, but often won’t even prune their trees, simply picking what the tree happens to produce. Whilst untamed, unkempt and wild, the incredibly high altitude and the mix of coffee tree varieties being cultivated all work together to produce fantastic coffee fruit, which is hand picked by the farmers and delivered to the washing station. Using a traditional disc pulper the cherry skins are removed, and the mucilage is broken down during the 24-36 hour under- water fermentation period, before being graded in washing channels that sort the seeds by their tendency to sink or float; by their density. Before being put out to dry, the washed coffee parchment is soaked under clean water for another 24 hours. The clean parchment coffee has now been processed and graded, and the top quality lots will be dried over around 15 days in the sun, on raised beds, being heaped up and covered for the hottest parts of the day and during the cool, humid nights.


Hunkute co-operative members


January, 2018


24-36hr wet fermentation, fully washed, soaked for 24hrs, dried on raised beds.


Sedancho & Native Typica Hybrids


Dalle, Sidamo




1,900 - 2,000 metres


September, 2018