Bombe is named after Bombe mountains in the Sidama region, which is located south from Bombe washing station. This site is the culmination of several years of hard work and preparation from Sidama coffee man Asefa Dukamo and his family.
The outgrowers delivering to Bombe live high in the lush and lovely Bombe mountain valley. They are part of a member organization consisting of 667 producers in various parts of the mountain range.
Producer 563 Smallholders of Daye Bensa Coffee | Bombe cherries are processed at Bombe Abore Washing Station situated next to Bonora river, which joins with Gatta river upstream. I was lucky enough to visit the site, back in 2018. The station is one of the locations from which Daye Bensa spreads knowledge of improving processing techniques geared towards quality.
Region Odako Kebele, Sidama | Odaco is a popular tree name in shentawene, Bensa. The Odako tree is where the SHANTAWENE community meets under the tree to resolve the conflicts in the area. There is a similar tradition in other parts of Ethiopia as well for example (in the Oromo, known locally known as ” oda “. )
Altitude 2,000-2,200 masl
Varietal Heirloom | The cherry delivered there grows between 1920 and 2020 meter above sea level. The beans are very dense, with heavy concentrations of the smaller screen sizes (the majority of the coffee screen sizes at 13-14) which reflects slow maturation at higher altitudes.
Process Washed | The washed Bombe is traditionally wet fermented during 36 to 72 hours, and then dried on African beds with clean plastic mesh and sheet, for about 9 to 12 days to around 10% moisture. during high sun, the beds are covered to prevent over drying.
Unique process: instead spreading evenly cherries while drying, they put them into large hill piles. The pile gets bigger with every new day and put away into plastic bins in the night.
Tasting notes: fruity | tea-like | honey
Price is for 200 gr.