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 jelly & peach notes. Its clean body offers plenty of citrus sweetness & pleasant acidity. As it cools you’ll experience grape notes, rich concord sweetness for some; and that first bite into a green grape for others. In the background you’ll also find some white and green tea vibes. These wonderful flavors come in a soft body. 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: Heirloom Landraces

• Elevation: 2,020 MASL

• We Taste: Concord Grape, Strawberry, & Juicy Red Apple