Feature Filter: Bombe (Dry fermentation) | Ethiopia

More about Bombe & Daye Bensa Coffee:

This coffee takes its name from Bombe Mountains where most of the producers contributing to this lot are based. The coffee is grown and harvested by small-holder farmer communities and processed at the Bombe washing station. The station is owned and managed by Daye Bensa, an exporting company founded and run by brothers with a coffee farming background, Asefa and Mulugeta Dukamo. Daye Bensa is very much a community-focussed business that aims to deliver additional bonus payment to the farmers based on the volume they contribute to their station micro-lots, and they reward consistency in both volume and quality to their farmers year after year.

Traceability is extremely important during the production of micro lots. The record-keeping book is carefully handled and separation of lots is key to guaranteeing the highest level of quality. When the cherries are received they are separated by village, the coffee is then kept separate throughout drying, processing, and storage, with labels stating the delivery dates, farm name, lot number, and more details related to the particular lot. They also run an out-growers program that benefits farmers with an off-season payment on top of the harvest fee and have been active in working to improve the farmers’ living situations and standards, with healthcare access, utilities, education and transport infrastructure. Additionally, Daye Bensa are working with the school principals in the villages surrounding the farms, providing basic school materials for the students.

The Bombe station is very well managed by a team including Asefa’s son Kenean and Atkilt Dejene, an expert agronomist and Eyasu Bekele, a processing specialist.

This particular lot has been processed using the ‘dry fermentation’ washed method. This variation on the washed process was developed by Kenean after his visit to a coffee farm in Guatemala. After being depupled the coffee is transferred to a climate controlled tank and left to ferment without the addition of any water. Aside of the resulting coffee tasting absolutely stunning the process also reduces the amount of fresh water needed for the processing, improving its environmental impact. The coffee is also organic certified.

Big thanks to Daye Bensa and Falcon for this coffee and traceability information.

Having enjoyed delicious washed lots from Bombe over the last couple of year we were very happy to be able to secure this lot once again this year. It’s tasting as good as ever, once again reminding us how much we love Ethiopian coffees, especially the ones from Bombe! We hope you enjoy it too!