Bombe, Ethiopia

About this coffee

Tasting notes - Peach Tea, Bergamot & Honey

For our latest Ethiopian coffee we you the 'Bombe', named after the Bombe mountains in Sidamo, south Ethiopia. WASHED X DRY FERMENTATION The Bombe was produced by farm owner Daye Bensa, who utitlizes a specialist processing method originally developed in Guatemala. It is known as Dry fermentation, which combines traditional Washed processing methods with an added twist of fermentation. Once the cherries are pulped as per the normal Washed process, they are stocked in tanks with no added water (or dry). This begins the process of Dry fermentation, whereby the coffee beans rest in a controlled environment as they marinate together in a sort of fruit seed compote.