Bombe Dry

This coffee is named after the Bombe Mountains which is the area where most of the farmers who grow and contribute cherry to this lot live and work.

Producers from Bombe as well as from Shantawene and Keramo communities have been delivering their best cherry to the Bombe site since the harvest season of 2017/18. It’s here that the lots are separated by quality into fermentation tanks and specific drying locations.

The wet mill is organised and run by a team including a female agronomist, Atkilt Dejene, who has also worked with the award-winning Gesha Village project, among others such as processing specialist, Eyasu Bekele, whom we worked with for the Reko Koba project several years running. The volume capacity at Bombe washing station is at max 2.5 million kgs of cherries, but for the past couple year, this site has maintained a strict dedication to producing outstanding quality above quantity.

Processed by a variation on the traditional washed process (fruit removed from the beans before drying) that adds no water to the tank during fermentation, hence a “dry” fermentation. The dry fermentation involves letting the coffees rest in climate controlled fermentation tanks after depulping (where the seed is removed from the cherry and the pulp washed off). The coffee rests dry while fermentation kickstarts faster than normal in the warm air environment, resulting in a full and complex, red fruit flavour profile, while still being washed of its pulp. This process uses much less water and in doing so contributes to the environmental sustainability of the washing station in its production.