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Full & sweet
Lemon curd
Blue & strawberry
Region: Sidamo Bombe Kebele
Producer: Daye Bensa
Altitude: Around 2000 masl
Importer: Falcon Specialty
Ethiopia BOMBE Natural is a perfect example of how processing and terroir can elevate the coffee experience, offering a distinctive flavour profile. This natural processing method, in which the whole coffee cherry is sun-dried (for three weeks or more), brings out the vibrant, fruity notes for which these coffees are known.
A bit on Ethiopian coffee variety: As the birthplace of coffee, Ethiopia is home to more species of coffee plants than any place on earth, much of it still growing wild, and much of it still undiscovered. All Ethiopian coffee is Arabica and at least 150 varieties are commercially cultivated. Traditionally, these have simply been labelled as “heirloom varietals”; however, this is changing as the Jimma Agricultural Research Center works to identify species. Although there are a few estates in Ethiopia, 95% of coffee is grown by small land holders in a wide variety of environments, including “coffee forests” where coffee grows wild and is harvested by the local people.
