Our newest 03 offering is named after the Bombe Mountains where most of the growers that contribute to this coffee are located. The Sidama region of Ethiopia, where these farms are located, is well-known for its quality. The high elevation in the region provides warm day temperatures with cooler nights which lead to coffees with pronounced acidity and delicate floral attributes.
The Bombe washing stations wet mill is incredibly well-run and overseen by Atkilt Dejene, an agronomist, and Eyasu Bekele, a processing specialist. Both women have been instrumental in bringing in knowledge from their work with such award-winning projects as the Gesha Village and Reko Koba. The Bombe washing station has a maximum volume capacity of 2.5 million kilograms of cherries, but has lessened its output in recent years to focus on micro-lots. The owner of Daya Bensa, the exporter who handles this coffee, was so impressed with the the processing protocols at La Esperanza Antigua in Guatemala, that he set up a call with Josue Morales of Los Volcanes coffee to explain their processing methods to Daya Bensa’s quality manager. This coffee is a direct result of that collaborative effort. After the coffee is depulped, it undergoes a dry fermentation, which uses less water than traditional washed processes and has helped the washing station achieve its environmental sustainability goals. Once the coffee has gone through its fermentation period to remove any remaining muscilage, it is rinsed and then dried on raised beds. This is our first time purchasing coffee from the Bombe washing station and its intense fruit flavors alongside it’s delicate florality stood out on the cupping table. We’re excited to bring this offering onto our menu and hope that it’ll be a staple for years to come.