The Coffee: Sourced in partnership with Genuine Origin, Hunda Oli means “the greatest” in Oromo, the language of the Oromo people, who make up the largest ethnic group in Ethiopia. Oromia is a renowned coffee region, with decades of experience in fine Arabica coffee production, on both private and publicly owned plantations. Much of the area is covered in forest, as well as rainforest, and coffee grows well protected under the tree canopies. It rains for 9 months of year and then the sun comes out in time to dry the cherry for harvest.
The Kata Muduga Multi-Purpose Farmer’s Cooperative Union was established in the Gera District, in the Jimma Zone, in August 2016. The cooperative processes coffee with eco-friendly Penagos machines, which use minimal water. One hundred sixty-one members of the co-op contributed to this coffee. The beans were fermented in soaking tanks for 12 hours, then dried for four to six hours on raised beds fitted only with mesh wire, to allow the water to drain off quickly. Afterward, netting was put over the mesh wire, and the parchment was dried on the tables for 9 to 11 days.
The Story: Evan Pollitt, Summit’s Director of Coffee: “On the cupping table, the only thing I knew about Hunda Oli is that it had great flavors of mango, tangerine, and pear; and that I wanted to roast it. Later, I learned that Hunda Oli comes from a small cooperative that focuses on sustainability through using water-efficient equipment and techniques. We always like to have at least one washed Ethiopian coffee in our wholesale lineup, and this is one of our favorites yet.
I took a really broad approach when looking for the right roast profile for Hunda Oli. The coffee has so much tropical fruit flavor that I really wanted that to shine without being covered up by some of the rich chocolate notes in the later stages of the roast. In the end we decided on a hot and fast roast that brings out a ton of tropical fruit with a really clean, sweet finish.”