Back for another year is another stunning, fruity and CLEAN dry processed ethiopian coffee from the Bombe region, which is well-known for its deliciously fragrant, fruity and sweet coffees.

Ripe coffee cherries are harvested by hand-picking. Since this is very labor intensive, seasonal and daily laborers are employed for selective harvesting, transporting, sorting and drying. In many cases, pickers have to return to the same tree multiple times as coffee cherries don’t ripen at the same time. The carefully harvested cherries are then are loaded into bags or baskets and taken to the drying location where they are spread out in thin layers to dry in the sun on special raised drying beds covered in bamboo mat.

In order to ensure even drying and to avoid mold, fermentation or rotting, the cherries are turned several times per day. It could take 15 – 21 days for specific lots to reach optimal moisture content depending on the sun access and temperature. This is determined by observing brightness of the skin and cracking sample dried cherries by teeth and ultimately taking measurements to confirm.

When drying is complete, the cherries are loaded into poly bags and stored in a temporary warehouse until they are transported to the final steps on the way to the dry mill and exporting warehouse. Pre-cleaning of the lot is done by hand before the coffee is loaded into bags for transportation to Addis Ababa for further export preparation at the final dry mill.

This coffee has bright notes of strawberry and stone fruit, with complementary chocolate undertones.

Location:  Bombe Village, Bensa, Sidama
Producer: Smallholder Farmers in Durato of Bombe
Varietal:    Ethiopian Landraces 
Process:   Sundried Natural
Altitude:    1,900 - 2,100 m.