What does Fathers Roastery say about this coffee?
Coffee processing in Ethiopia is characterized by community processing stations and a large number of small farmers (several hundred to thousands) who bring their cherries for processing. Bombe Processing Station, located north of Shantawene Village and part of Daye Bensa Coffee, is no exception. Farmers who supply coffee to this processing station grow it high in the mountains in the lush green vegetation of the mountains called Bombe. The name of the washing station is therefore derived from this. The Bombe processing plant is very successful in its region thanks to its excellent organization and progressive approach to processing and ecology. It is therefore widely used by producers in other nearby areas.
PRODUCER - Asefa Dukamo is a farmer and owner of a processing station 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. Each of the farmers produces an average of 4,000 kilograms of cherries per year on a total area of 375 hectares. Asef's washing station lies at an altitude of 2200 meters above sea level and mainly processes the local variety 74158.
PROCESSING - Special dry fermentation processing is a variation on the traditional coffee processing method in Ethiopia, but uses much less water and is therefore significantly more environmentally friendly. This method was taken over by the owner Asefa Dukamo from the Guatemalan farm La Esperanza, where his son Kenean spent some time and was amazed by their processing. The coffee was classically stripped of its husk and flesh, but the subsequent fermentation took place dry, in temperature-controlled tanks and without air access. Thanks to this warm and dry environment, the coffee starts to ferment much faster, and this is reflected in its complexity and strong sweetness in taste.
VARIETY - Ethiopia is considered the cradle of coffee itself and its production is almost 10% of the country's gross domestic product. Thousands of as yet undescribed varieties are estimated to be growing in Ethiopia, making the landscape the region with the largest coffee biodiversity in the world. Given the historical tradition and way of growing coffee in Ethiopia, together with the political situation and the local system, it is almost impossible to find single-species / single-variety lots (parts of the harvest). Although this has been slowly changing in recent years, it is still a typical designation of the Ethiopian coffee variety - Ethiopian heirloom varieties or Ethiopian native varieties. This is also the case with our great Bombe coffee.
Area: Bensa District, Sidamo Region
Processing plant: Daye Bensa
Over. altitude: 2000 - 2400 m above sea level
Variety: Ethiopian native varieties
Taste: jasmine, bergamot, black tea, honeysuckle