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Bombe is a washing station located in Sidama region, with 750 active farmer members who deliver cherries. Most of the farmers here grow their coffee in an organic way on very small plots of land, 2-5 hectares in size. Coffee is the main cash crop, but the farmers grow other produce to feed their families or to sell at the market.
The washing station is owned by Faisel Abdosh, who is the owner of a total of seven washing stations as well as the owner of the export business.
Faisel was exposed to the coffee industry at a young age, he has close relatives who are involved in coffee farming.
It is also important to talk about the impact of his business on the community: Faisel company employs about twenty permanent staff members. In partnership with customers, they have built two schools in Guji and Yirgacheffe. They are now planning on building water pumps to give the community access to clean drinking water.
We immediately liked this lot when we cupped it, because of its dark sugar and blackcurrant notes, this coffee is somewhat on the winey and heavier side, supported by a delicate acidity.
Coffee cherries are harvested by family members, then hand-sorted to remove unripe and overripe cherries before they are delivered to the washing station for processing.
SOAKING AND PRE-SORTING
The cherries will then be moved to the drying beds. Underripe and defective cherries will be sorted out by hand during the first days.
When producing naturals the level of fermentation will be determined by the thickness and layer during the first days of drying, in combination with temperature. Fermentation is slower at higher altitudes as temperatures are generally lower.
DRYING AND HANDSORTING
The cherries are dried in a relatively thin layer at about 3-4 cm the first days. They will build up the layers to 6- 10 cm after a few days. The coffees are moved frequently and they will be covered during the hottest hours of the day to protect the cherries from intense sunlight, then again at night to protect against humidity. This will also help improve quality as the coffee is rested and the drying more homogeneous. Drying naturals at these altitudes can take up to 21 days.
At this point, skin, and mucilage, now deteriorated by fermentation and dried out, are removed mechanically. Then the coffees will be packed in GrainPro bags and stored in the local warehouse onsite, separated by process and grade. This process helps condition the coffee and achieve a more uniform humidity. They will normally be stored 1-2 months before they are moved.
In the cup: Super tight and structured. Very well balanced. Notes of honey, toffee, apricot, floral finish.
Minimum resting period: 10 days from the roast date for espresso roast, 5 days for filter roast.
|Sidama region - Bombe
|Ayla station - Faisel Abdosh
|1950 - 2100 m s.l.m.
|Natural fermentation, dried on raised beds
Two profiles available:
For espresso & moka pot
|Bittersweet Chocolate, Citrus, Floral, Green Apple, Tropical Fruit