Bombe takes its name from the Bombe mountains situated in the Sidama region, south of the Bombe washing station. This location is the result of years of dedication and groundwork by Asefa Dukamo, a prominent figure in Sidama coffee circles, and his family. The outgrowers who supply cherries to Bombe reside in the picturesque Bombe Mountain valley, which is characterized by its lush surroundings. These growers are members of an organization comprising 667 producers spread across different parts of the mountain range.

Daye Bensa collaborates with various outgrower communities, receiving cherries from them and operating multiple washing stations in the Bensa Sidamo area. Notably, the elevation reaches staggering heights of up to 2,300 meters, resulting in densely packed beans, with a high concentration of smaller screen sizes.

The processing method was developed after Kenean, the son of Asefa Dukamo, the owner and manager of Daye Bensa visited Guatemala, and started following the innovative dry fermentation protocols utilized by La Esperanza Antigua and Josue Morales of Los Volcanes Coffee. This method involves a deviation from the traditional washed process, with the fruit being removed from the beans before drying, and no water added to the tank during fermentation, resulting in a “dry” fermentation process.

During dry fermentation, the coffee is allowed to rest in climate-controlled tanks after the mucilage has been removed. In this warm and dry environment, fermentation begins more rapidly than usual, resulting in a full and complex, fruity 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.

In the cup: peach, floral, blackberry, vanilla. It’s a fruity coffee, with sweet notes of peach and grapefruit acidity, all complemented by a beautiful floral aftertaste.

Minimum resting period: 10 days from the roast date for espresso roast, 5 days for filter roast.