This Ethiopian coffee is named after the Bombe Mountains, home to farmers who grow truly exceptional coffee. Here, experienced staff such as agronomist Atkilt Dejene (Gesha Village Project) and processing specialist Eyasu Bekele carefully sort the cherries and use special techniques such as shade fermentation and drying to increase quality.
This specific coffee is natural shade-dried coffee. The cherries dry slowly in a screened mesh for 25 days, with workers turning the tables every 15 minutes for even drying. In partnership with Daye Bensa, a community-focused exporter, this coffee ensures fair prices and support for farmers, including off-season payments and infrastructure improvements. Daye Bensa even provides basic school materials to students in nearby villages.
In short, this coffee from the Bombe Mountains prioritizes quality with careful processing and a focus on supporting farming communities.
This coffee is dark roasted and is perfect for preparing espresso and espresso drinks with milk. We also roast Ethiopia Bombe light for the preparation of filtered coffee and more acidic espresso drinks.
Country of origin: Ethiopia
Cup score : 88
Region: Bombe Daye Be,nsa, Sidama
Variety: Heirloom
Processing: natural
Altitude: 2230 meters above sea level
Flavor profile: Peach tea, coffee pulp, raspberry yogurt, tropical orange candy, sweet and creamy and lingering milky aftertaste