BOMBE Dry Fermentation specialty coffee

€12 €13,50
Roast level:

Bombe Mountains, ETIOPIA

Cupping score 87,5

Process: Washed

Varietal: Heirloom

Cup profile

Blueberry, black tea, lemon drizzle, sweet and intense mouthfeel


This coffee is Named after the Bombe Mountains which is where most of the out growers who grow and deliver this coffee. Starting 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, whom we worked with for the Reko Koba project several years running. The volume capacity at Bombe washing station is at max 2.5 million kgs of cherries, but for the past couple year, this site has maintained a strict dedication to producing outstanding quality above quantity.

The process for this coffee was developed after Kenean, the son of Asefa Dukamo, the owner and manager of Daye Bensa visited Guatemala and was impressed with the processing protocols at La Esperanza Antigua, run by Josue Morales from Los Volcanes Coffee. Josue called Daye Bensa’s quality manager and explained his washing and dry fermentation technique and this coffee is the result of that collaboration.  Processed by a variation on the traditional washed process (fruit removed from the beans before drying) that adds no water to the tank during fermentation, hence a “dry” fermentation. The dry fermentation involves letting the coffees rest in climate controlled fermentation tanks after depulping (where the seed is removed from the cherry and the pulp washed off). The coffee rests dry while fermentation kickstarts faster than normal in the warm air environment, resulting in a full and complex, red fruit flavour profile, while still being washed of its pulp. This process uses much less water and in doing so contributes to the environmental sustainability of the washing station in its production.

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