Fathers Coffee Ethiopia Bombe washed 300g

What does the Fathers roastery say about this coffee?

Coffee growing in Ethiopia is characterized by community processing stations and a large number of small-scale farmers (several hundred to thousands) who bring their cherries to them for processing. The Bombe processing station, located north of the village of Shantawene and part of the Daye Bensa Coffee company, is no exception. The farmers who supply coffee to this processing station grow it high up in the lush green vegetation of the mountains called Bombe. Hence the name of the washing station. The Bombe processing plant is very successful in its region thanks to its excellent organisation and its progressive approach to processing and ecology. It is therefore widely used by producers from other nearby areas.

PRODUCER - Asefa Dukamo is a farmer and owner of a processing plant in the Bombe area of the Sidamo region. He has been working with coffee for 27 years and currently works with 300 farmers in the area around Hemesho town. Each farmer produces an average of 4000 kilograms of cherries per year on a total area of 375 hectares. Asef's washing station is situated at an altitude of 2200 metres above sea level and mainly processes the local variety 74158.

PROCESSING - Special dry fermentation processing is a variation on the traditional way of processing coffee in Ethiopia, but uses much less water and is therefore much more environmentally friendly. This method was adopted by owner Asefa Dukamo from the Guatemalan farm La Esperanza, where his son Kenean spent some time and was impressed by their processing. The coffee was classically de-husked and de-pulped, but the subsequent fermentation was done dry, in temperature-controlled tanks and without air. Thanks to this warm and dry environment, the coffee begins to ferment much faster, and this is reflected in the complexity and pronounced sweetness in the flavour.

ORIGIN - Ethiopia is considered the cradle of coffee itself and its production is nearly 10% of the country's gross domestic product. It is estimated that thousands of previously undescribed varieties grow in Ethiopia, making the country the region with the greatest coffee biodiversity in the world. Considering the historical tradition and method of coffee cultivation in Ethiopia, along with the political situation and local system, it is almost impossible to find single varietal/single variety lots (parts of the harvest). Although this has slowly started to change in recent years, for the time being the typical designation of coffee varieties from Ethiopia is still Ethiopian heirloom varieties or Ethiopian indigenous varieties. This is also the case with our excellent Bombe coffee.

Country: Ethiopia
Area: Sidamo
Processing Plant: Bombe
Over. height: 2000-2400 m above sea level
Variety: Heirloom (native varieties)
Processing: dry fermentation, washed
Taste: jasmine, bergamot, black tea, honeydew, apricots