Origin: Sidama Region, Ethiopia
Tasting Notes: Summer Fruits, Grapefruit, Jasmine, Hops
Suitable for: Filter and Espresso (Light-Medium Roast)
Cupping Score: 88
Another great name, and this one is named after the Bombe Mountains where most of the coffee is grown.
For the week before this coffee was released Gareth had carafe after carafe of filter coffee made with the V60. He's usually espresso 90% of the time, so that gives you an idea of how tasty this one is! It's juicy and delicate. Espresso is lovely too if you're into the very complex nature of Ethiopian coffee, and we suggest a ratio of 1:2.5.
You might not have had a coffee processed with dry fermentation before (we certainly hadn't) and so I hope you'll excuse us giving you a bit more info.
The process for this coffee was developed after Kenean (son of Asefa Dukamo, owner-manager of Daye Bensa) visited Guatemala with roaster partner David Bueller of Greenway Coffee and was impressed with the processing protocols at La Esperanza Antigua 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 post de-mucilaging (this is where the seed is removed from the skin and pulp of the fruit).
The coffee rests warm and dry while fermentation kickstarts faster than normal in the warm air environment, activating esters during fermentation, resulting in a hearty, complex, and apparent red fruit flavour while still being washed of its pulp. This process uses a LOT less water and has helped the environmental sustainability in its production.
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.