Fathers Coffee, Ethiopia Bombe, 300g

Bombe station is located north of Shantewene village and is part of "Daye Bensa Coffee". The farmers who supply the coffee to this processing plant grow it high up in the beautiful and lush mountain range called Bombe, hence the name.

Thanks to the great Bombe organization, producers from the Shantawene, Bombe and Keramo communities use it to bring their best cherries to the Bombe site.

Thespecial processing (washed with dry fermentation), is a variation on the traditional washed method, but uses much less water and is therefore much more nutrient friendly.

This method was adopted by the owner Asefa Dukamo from Guatemala, where his son Kenean visited the La Esperanza farm in the Antigua region and was impressed by their processing. (Los Volcanes Coffee)

The coffee was classically stripped of the husk and pulp, but the subsequent fermentation took place in climate-controlled tanks under dry conditions. Due to this warm and dry environment, the coffee starts fermenting very early and this is reflected in complexity and a distinct sweetness in the flavour.

Country.

Region: Sidama

Processing plant: Bombe

Producer: Asefa Dukamo

Altitude: 2000-2400 m above sea level.

2400-2400 Cultivar: Heirloom

Processing: Washed, dry fermentation

Flavour profile: Sweet apricots, jasmine, bergamot, black tea with honey