Buncho
Background
Buncho is one of our notable coffee stations located in Shantawene, Bensa, at an altitude of 2000 to 2200 meters above sea level. Established in 2018, the name "Buncho" comes from the Sidama word for a coffee tree, reflecting the region’s deep-rooted coffee heritage. Coffee is sourced from the villages of Shantawene, Bombe, and Odako, with the support of 449 dedicated coffee suppliers and farmers. Identified by station code 1029, Buncho is situated in the Bensa region, where the high elevation and fertile land create ideal conditions for cultivating exceptional coffee.
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Elevation - 2000 – 2200 msi
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Climate - Sunny, Surrounded by Vegetation
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Region: Sidama/ Bensa / Shantawene
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Processing Method: ,Natural Coffee, Washed Coffee, Honey Process, Experimental Lots (Cold Anaerobic Process)
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Station Owner/Producer: Bona Kike
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Harvest Month: Dec-Feb
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Number of Drying Beds: 150
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Number of Washing Tanks: 12
Processing Method
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Natural Coffee - Dried more slowly than washed coffee.
- Takes 14-16 days to fully dry.
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Washed Coffee - Uses a de-mucilage pulper that removes pulp and mucilage in one step, eliminating fermentation.
- Requires only 4 washing tanks, reducing over/under-fermentation risks.
- Drying takes 10-12 days. Coffee is placed in GrainPro bags and submerged in a river for 5 days.
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Experimental Lots (Cold Anaerobic Process) - Coffee is placed in GrainPro bags and submerged in a river for 5 days.
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Honey Process - A widely prepared process at the station, known for its sweetness.
- Involves pulping and timed drying sessions.
- Drying takes 12-13 days.
