Discover “Bunna” by AQAHI: An Authentic Ethiopian Coffee Experience with Unforgettable Flavor
Are you searching for an exceptional coffee that takes your senses on a unique journey?
Introducing “Bunna” (Bunna), the latest premium harvest from AQAHI, inspired by the rich heritage of Ethiopian coffee. Sourced from the Hambela region of Ethiopia and grown at an altitude of 2,250 meters above sea level, this coffee boasts unique characteristics and a complex, rich flavor profile.
Bunna is a naturally processed (Natural) coffee, featuring a full-bodied texture with complex notes of brown sugar, ripe cherry, chocolate, cinnamon, and a refreshing floral touch. Every sip tells the story of the authenticity and heritage of Ethiopian coffee.
Suggested V60 Brewing Recipe:
- Preheat the filter: Place the paper filter in the V60 and rinse thoroughly with hot water to remove any paper taste and warm the equipment. Discard the rinse water.
- Weigh the coffee: Place the V60 on your cup or server on a scale. Add 20 g of ground coffee to the filter.
- Level the grounds: Gently level the surface of the coffee.
- Bloom: Start the timer. Pour 40 ml of water (twice the coffee weight) in a slow spiral to wet all the grounds. Let the coffee bloom for 30–45 seconds. This releases gases and prepares the coffee for optimal extraction.
- Second pour: At 0:45 seconds, pour water slowly and steadily in a spiral from the center outward, avoiding the filter edges. Pour until the weight reaches 150 ml.
- Third pour: When the water level has noticeably dropped (around 1:45–2:00 minutes), continue pouring until the weight reaches 300 ml, maintaining a steady, slow flow.
- Finish: Total extraction should finish in 3:00–3:30 minutes. If extraction is too fast, grind finer; if too slow, grind coarser.
- Serve: Remove the V60 and enjoy your delicious Bunna coffee.
Notes:
- Feel free to adjust grind size and water-to-coffee ratio to match your personal taste.
- Brewing in smaller batches helps control extraction more precisely.