Bombe cherries are processed at Bombe Abore Washing Station situated next to Bonora river, which joins with the Gatta river upstream. The station is one of the locations from which Daye Bensa spreads the knowledge of improving processing techniques geared towards quality.
The cherry delivered there grows between 1920 and 2020 meters above sea level. The beans are very dense, with heavy concentrations of the smaller screen sizes (the majority of the coffee screen sizes at 13-14) which reflects slow maturation at higher altitudes.
Natural Bombe is made from well selected, ripe cherry. The cherry is floated upon reception to remove any low-quality cherry. The cherry is then dried on African beds for 14 to 18 days. The cherries are locally hulled into unsorted natural beans and then transported to Addis for final sorting.
This is a superb fruity floral Ethiopian natural coffee. Beautiful apricot aromatics sweetness, paired with fruity notes of honey melon & prunes, and finish with some floral qualities. A delightful coffee to start your day.
Brewing Recipe :
1 : 15
21st of January
Mei Tyin L.
Very fruity, like this beans a lot.
Chee Chung L.
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