€17,50 – €60,00
Ethiopian miracle bean, Kunasho, has such an intriguing flavour profile that at first we thought that maybe we were cupping some kind of newfangled kombucha drink. Kunasho combines tropical fruit notes with funky fermentation vibes to create a cup that’s both fresh and intense.
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Ethiopian miracle bean, Kunasho, has such an intriguing flavour profile that at first we thought that maybe we were cupping some kind of newfangled kombucha drink. Before drying, Kunasho cherries are left in a cosy plastic wrap to ferment for a little bit, which gives these beans a flavour that’s so funky that it should be wearing bell-bottoms and rocking a stylish ‘fro. It kind of reminded us of a tropical-flavoured kombucha. Konusha cuts through the funky fermentation notes with the fruity, fresh flavours of pineapple, papaya, red grapes, strawberry and melon.
This miracle bean has more to offer, though. During the cupping, we were surprised to – in addition to all that it already has going on – discover hints of lavender and cider, which slowly but surely lead the way to the more earthy flavour of cacao nibs. Due to its lingering aftertaste, you’ll be able to keep enjoying your Kunasho cup even after you’ve finished it.
The story – the farm
What’s almost as interesting as its taste, is Kunasho’s backstory. The coffee varieties in this lot, 74110 and 74112, were both selected from an actual “mother tree”. 74110’s mom lives in the Bishari village, in Ethiopia’s Oromia region. 74112’s mom lives close-by, in the Metu-Bishari forest, in the same region. Both these varieties were hand-picked by the Jimma Agricultural Research Center (JARC) for resistance to the coffee berry disease and yield potential back in the 1970s. Ever since then, these short and stout coffee plants with their delicate, small beans have been thriving on the slopes of the Ethiopian Highlands. The slopes are facing east, which means that the plants get to soak up some rays before starting their very busy day of growing and being altogether awesome.
Recently, the growers started experimenting with fermentation and different drying techniques. During their experiments, the cherries were placed in 15 to 20-cm thick piles on plastic sheets on top of the raised beds. The cherries were then rolled up in the plastic and left to chill and ferment for a while. The result is this funky-fresh batch.
- Washing Station: Gotiti Washing station
- Producer: Ashenafi Olema
- Region: Gedeb, Gedeo zone,
- Varietal: 74110, 74112
- Altitude: 2,050m – 2,200m
- Process: Pile up natural
- Harvest Period: January
- Flavour: Cacao nibs, pineapple, kombucha, lavender, red grape, strawberry, cider, melon & papaya
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