Origin - Ethiopia
Region - Bensa District, Sidama region
Process - Washed - dry fermentation
Producer - Daye Bensa, Bombe washing station
Altitude - 2000-2400m
Variety - Heirloom
Tasting notes - Apricot jam, bergamot and vanilla with a rounded blossom honey body
Cupping score - 89
This outstanding coffee is Named after the Bombe Mountains where the majority of this lot is grown. The process for this coffee was developed in collaboration with David Bueller of Greenway Coffee and follows the innovative dry fermentation protocols used at La Esperanza Antigua by Josue Morales from Los Volcanes Coffee.
This variation of the traditional washed process (fruit removed from the beans before drying) adds no water to the tank during fermentation, hence a “dry” fermentation. The dry fermentation involves letting the coffee seeds rest in climate-controlled fermentation tanks.
The coffee rests warm and dry which kickstarts fermentation faster than normal, activating esters during fermentation and resulting in a hearty, complex and notable fruit flavour. This process also uses a lot less water and has helped to promote environmental sustainability.
Starting with the 2017/2018 harvest, producers from the Shantawene, Bombe, and Keramo communities delivered their very best cherries to the Bombe site, where they were separated into specific fermentation tanks and drying locations. The layout and good management of Bombe washing station allows for special processing techniques, such as shaded fermentation tanks and washing channels as well as mesh shaded drying tables, to be used with the coffees. The wet mill is well-organized and run by a team including member Atkilt Dejene, a female agronomist who has also worked with the award-winning Gesha Village project, among others such as processing specialist, Eyasu Bekele. The volume capacity at Bombe washing station is 2.5 million kg of cherries, but for the past couple year, this site has maintained a strict dedication to producing outstanding quality above quantity.