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Origin: Ethiopia, Sidama Bensa

Varietal: JARC74112 & Heirloom

Process: Washed

Altitude: 1920-2020 masl

Tasting notes: Apricot, jasmine, lemon tea

 

Suggested for: Espresso/Moka

 

 

 

More info about this coffee:

 

The producers of Bombe live high in the beautiful Bombe mountains and have an out-grower

relationship with our Ethiopian partner, Daye Bensa. The out-grower group consists of about 1.022

farmers in various parts of the mountain range who deliver their coffee to Day Bensa's Abore

Washing Station, in Sidama Bensa region. The main varieties are JARC 74112 & cultivated local

varieties. The cherries grow at altitude range of 1920 - 2020 m.a.s.l.

Washed: The washed Bombe is traditionally wet fermented for 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.

 

The Abore Station has been named after a bridge, dedicated to a local chief, and named after a

water resource next to the site. Bombe, Sidama, is a place known for its rich vegetation, sunny

weather and humid climate.

Daye Bensa works with various communities of out-growers from whom they receive cherries and

work with multiple washing stations in the Bensa, Sidama area, including some of which they own

In addition to Bombe, over the past 5 years, our counterparts in Europe have worked with some of

their other washing stations, notably: Shantawene, Hamasho, and Keramo.

Daye Bensa is no stranger to quality and has learned how to produce high quality coffees: in 2020

they won 7th place in the COE, in 2021 8th place and in 2022, 2nd place! The Coffee Quest has

been working with Daye Bensa since a long time now, and we are extremely excited to further

develop this relationship!

Ethiopia - Daye Bensa

€ 22,20Prezzo
IVA inclusa
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