This Ethiopian coffee is named after the Bombe Mountains, where farmers live who grow a 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 lightly roasted and is great for alternative coffee preparation, but also for espresso. We also roast Ethiopia Bombe coffee darkly . It is most suitable for espresso and espresso drinks with milk.
Country of origin: Ethiopia
Cup score : 88
Region: Bombe, Daye Bensa, 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