Ethiopia – Bombe

Bombe is named after Bombe mountains in the Sidama region, which is located south from the Bombe washing station. This site is the culmination of several years of hard work and preparation from Sidama coffee man Asefa Dukamo and his family, who founded Daye Bensa in 2006, a coffee exporting company. Now DAYE BENSA Coffee is one of major coffee exporting companies in Ethiopia exporting green coffee directly from its own farms and farms of various communities of out-growers from whom they receive cherries in the Sidama Bensa area.

This lot grows between 1920 and 2020 meter above sea level. Beans are very dense, with heavy concentrations of the smaller screen sizes which reflects slow maturation at higher altitudes. Cherries are processed at Bombe Abore Washing Station situated next to Bonora river. This station is one of the locations from which Daye Bensa spreads knowledge of improving processing techniques geared towards quality. This natural lot of Bombe is made from well-selected, ripe cherries: they are first floated upon reception to remove any low quality cherry, then dried on African beds for 14 to 18 days. The cherries are locally hulled into unsorted natural beans, and transported to Addis for final sorting afterwards.

This traditional process – the natural method – , as well as the autochthonous botanical variety typical of Ethiopia, give this coffee very floral scents and a fruity sweetness where the notes of jasmine, peach blossom, apricot and red fruits stand out. This results in a redolent and complex and yet balanced cup.