Bombe Abore

Taste Story

This washed lot from the Sidama region of Ethiopia is vibrant, fun, and easy to sip. Stone fruit sweetness pops off with apricot jam & sweet peach notes. Its clean body offers plenty of citrus sweetness & pleasant acidity. As it cools, you’ll experience grape notes, and a touch of green tea. In all this lot is everything we love about Ethiopian coffees. 

Processing Journey

Once at the processing station ripe cherries undergo a traditional washing process. They are fermented for 36 to 72 hours before being thoroughly rinsed. After being rinsed the coffee beans dry on raised beds for about 12 to 15 days. During this time the coffee is monitored and hand rotated to ensure even drying. 

Farmer Profile

This coffee is a collaborative effort between diligent small farmers, and the Daye Bensa processing team. About 1,022 farmers deliver their harvests to the Abore Station processing site. This is a fairly common practice in Ethiopia as most farmers lack the resources to process coffee. Daye Bensa’s team has become known for fair practices, and deep commitment to the farmers surrounding their processing stations

• Country of Origin: Ethiopia

• Region:Sidama

• Farm:Small lot holders

• Processing Method: Washed

• Varietal: Local Landraces

• Elevation:2,020 MASL

• We Taste: Blood Orange, Black Grape & Plum

We roast orders on Tuesdays and Wednesdays & ship out on Tuesdays, Wednesdays, or Thursdays.