ETHIOPIA SIDAMO BOMBE FILTER / ESPRESSO COFFEE

Name: ETHIOPIA SIDAMO BOMBE FILTER COFFEE 
Country: Ethiopia 
Region: Bensa District, Sidama
Variety: Heirloom 
Process: Washed - dry fermented  
Tasting notes: Bergamot, apricot, gooseberry, dark chocolate, caramel bold and round cup 
Altitude: 2000 - 2400 masl 
Ground/Beans: Beans 
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This coffee is named afer the Bombe Mountains which is the area where most of the farmers who grow and contribute cherry to this lot live and work. Producers from Bombe as well as from Shantawene and Keramo communites have been delivering their best cherry to the Bombe site since the harvest season of 2017/18. It’s here that the lots are separated by quality into fermentaton tanks and specifc drying locatons. The Bombe site layout is organised in such a way that allows for special processing techniques, such as shaded fermentatontanks and washing channels as well as mesh shaded drying tables. The wet mill is organised and run by a team including a female agronomist, Atkilt Dejene, who has also worked with the award-winning Gesha Village project, among others such as processing specialist, Eyasu Bekele, whom we worked with for the Reko Koba project several years running. The volume capacity at Bombe washing staton is at max 2.5 million kgs of cherries, but for the past couple year, this site has maintained a strict dedicaton to producing outstanding quality above quantty. The process for this cofee was developed afer Kenean, the son of Asefa Dukamo, the owner and manager of Daye Bensa visited Guatemala and was impressed with the processing protocols at La Esperanza Antgua, run by Josue Morales from Los Volcanes Cofee. Josue called Daye Bensa’s quality manager and explained his washing and dry fermentaton technique and this cofee is the result of that collaboraton. Processed by a variaton on the traditonal washed process (fruit removed from the beans before drying) that adds no water to the tank during fermentaton, hence a “dry” fermentaton. The dry fermentaton involves letng the cofees rest in climate controlled fermentaton tanks afer depulping (where the seed is removed from the cherry and the pulp washed of). The cofee rests dry while fermentaton kickstarts faster than normal in the warm air environment, resultng in a full and complex, red fruit favour profle, while stll being washed of its pulp. This process uses much less water and in doing so contributes to the environmental sustainability of the washing staton in its producton.