Bombe cherries are processed at Bombe Abore Washing station next to the Bonora river. The station is one o the locations from which Daye Bensa spreads knowledge of improving processing tehniques geared towards quality. Cherries are grown between 1900m and 2050m above sea level, which makes beans very dense, with heavy concentration of the smaller screen sizes (which reflects slow maturation at higher altitudes.
Ripe cherries are first floated upon reception to remove any low quality cherry, then dried on African beds for 14 to 18 days.
Ethiopia Bombe remind me again of those delicious Ethiopian coffees I fell in love with a few years ago. Very delicate, but at the same time full-bodied and fruity. A filter suitable for every day.