ONWARD to coffee. More coffee. Fun coffee. More specifically, to Buncho. It’s called Buncho because it was born, so to speak, at the Buncho Washing Station in the village of Shantawene, in Southern Ethiopia. And just in case you needed to know: this coffee, grown around 2000 meters above sea level, is mostly made up of the coffee variety “74158.” Classic 74158. We kid but maybe not too because arabica coffee is believed to have originated in Ethiopia. So it probably is classic. Let’s return to this coffee being born at Buncho. Why not? The seeds come from neighboring lands, but are SHAPED by how they are processed. In this case, they’re honey processed, which doesn’t involve honey. It’s just a misleading name. It means that once the coffee is washed & sorted, the fruit is run through a mill, seeds are depulped from the fruit, & then left to dry & ferment with some mucilage remaining on the seed on raised screens until shelf stable. And voila, a coffee, that is very fruity & very sweet because of how it was processed, is born. But also, when it is roasted, it’s born again. And then when YOU brew it, it’s born again, again. But then it dies...