Ethiopia Bombe - washed
Daye Bensa, Bensa District, Sidama
washed, 2000-2400m
Variety: Mixed Heirloom Varietals
This coffee is named after the Bombe Mountains – the area where most of the farmers, who grow and contribute cherries to this lot, live and work.
The processing of this coffee is a variation of the traditional washed process, where the beans undergo a dry fermentation after depulping, since there is no water added to the tanks after depulping. Because of this the fermentation process starts faster and results in a full and complex flavor profile while using much less water than for the traditional method.
