Ethiopia Bensa

Bombe is named after the Bombe mountains in the Sidama region, Ethiopia. Located south of 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 Bombe cherries are processed at Bombe Abore Washing Station located next to Bonora river, which joins with Gatta river upstream. The cherries delivered here grow between 1920 and 2020 meters above sea level. These beans are very dense, with heavy concentrations of smaller screen sizes (the majority of the coffee screen sizes at 13-14) which reflects slow maturation at higher altitudes. This washed Bombe is traditionally wet fermented for 36 to 72 hours, and then dried on African beds with clean plastic mesh and sheet, for about 9 to 12 days to around 10% moisture. During high sun, the beds are covered to prevent over-drying.

Farm: Bensa Village 

Altitude: 1900-2000m

Variety: Heirloom 

Process: Washed process, (parchment dried)

Tasting notes: Earl grey, kaffir lime, light body