BunnaOrigin

BunnaOrigin Coffee is the beginning — not the goal. A long-term project to build a fair Ethiopian supply chain and give back to local
communities.

Roots | People | Future


SCA Certificate ⏳️

02/08/2026

A sample only becomes clear once it reaches the cup.

After arrival and sample roasting, these five Ethiopian lots reached the final stage of evaluation.

Four from Guji.

One from Yirgacheffe.

Cupping brought the first real answers, and raised new questions.

This chapter ends here.

The work continues.

Five Ethiopian lots.Each one was sample roasted to understand how it responds to heat before any sensory evaluation begi...
26/07/2026

Five Ethiopian lots.

Each one was sample roasted to understand how it responds to heat before any sensory evaluation begins.

Roasting isn't the destination.

It's the first step toward understanding the coffee.

Next: cupping.

Every sample starts as a question before it becomes a coffee.This week I'm evaluating five new Ethiopian lots.Four from ...
19/07/2026

Every sample starts as a question before it becomes a coffee.

This week I'm evaluating five new Ethiopian lots.

Four from Guji.

One from Yirgacheffe.

Next comes sample roasting.

Then cupping.

Only then will I know which coffees deserve to become part of BunnaOrigin.

Natural. Washed. Honey. Anaerobic.Four processing methods from Guji and Yirgacheffe, Ethiopia.Same origin. Different dec...
10/05/2026

Natural. Washed. Honey. Anaerobic.

Four processing methods from Guji and Yirgacheffe, Ethiopia.
Same origin. Different decisions before roasting even begins.

We roasted and evaluated all four during sample testing.
The difference starts long before the cup.

The curve doesn’t lie.Guji — Natural and Anaerobic Natural.Same altitude. Same harvest.What changes is what happened aft...
28/04/2026

The curve doesn’t lie.

Guji — Natural and Anaerobic Natural.
Same altitude. Same harvest.

What changes is what happened after picking.

You can already feel it in the drum.

The work has begun.

This is not coffee yet.This is the stage before everything takes shape.The first samples have arrived. The ones that mak...
05/04/2026

This is not coffee yet.

This is the stage before everything takes shape.

The first samples have arrived. The ones that make you slow down, observe and choose.

It’s not just about finding good coffee. It’s about understanding which story is worth carrying forward.

-

Non è ancora caffè.

È la fase prima. Quella in cui tutto è ancora aperto.

Sono i primi sample che arrivano. Quelli che ti costringono a fermarti, guardare, scegliere.

Qui non si tratta solo di trovare un buon caffè. Ma di capire quale storia vale la pena portare avanti.


11/01/2026

Espressoacademy

🇬🇧
Last December, we had the pleasure of welcoming Yosef Mascalchi for a day of training with Robert here in Florence.

Yosef is a young entrepreneur and the founder of Bunna Origin, a project created to build a more direct and fair bridge between Ethiopia and Italy.

Throughout the day, we worked on coffee selection, roasting, and sensory evaluation, including defect analysis, starting from Ethiopian origins and their deep human and cultural value. 🌱

Bunna Origin’s goal is clear: to create greater value for local producers and reinvest it in concrete projects such as wells, schools, and community infrastructure.

It is through encounters like this that coffee can truly become a tool for change.

🇮🇹
A dicembre abbiamo avuto il piacere di accogliere Yosef Mascalchi per una giornata di formazione insieme a Robert qui a Firenze.

Yosef è un giovane imprenditore e il fondatore di Bunna Origin, un progetto nato per creare un ponte diretto e più equo tra l’Etiopia e l’Italia.

Durante la giornata abbiamo lavorato su selezione, tostatura e valutazione sensoriale dei caffè e dei difetti, partendo dalle origini etiopi e dal loro enorme valore umano e culturale. 🌱

L’obiettivo di Bunna Origin è chiaro: generare maggiore valore per i produttori locali e reinvestirlo in progetti concreti come pozzi, scuole e infrastrutture per le comunità.

È da incontri come questo che il caffè può diventare davvero uno strumento di cambiamento.

Espresso Academy, coffee and barista school

Indirizzo

Florence

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