Country: Ethiopia
Region: Bombe, Sidama
Varietal: JARC 74110 & 74112
Process: Washed
Altitude: 1,920-2,020 MASL
Cupping Notes: Stonefruit, Tart Cherry, Floral, Sweet Tea
Recommended Roast:City to Full City
Good For: Auto Drip, Pour Over, Espresso

Description: Bombe Abore comes to us from Daye Bensa, an operation in Ethiopia who we’ve long admired for the quality of their coffee. This year marks our first time working directly with the Dukamo Family who run the award winning operation. Abore is a washing station named after a bridge which was made in dedication to a local chief. The Above washing station serves to mill coffee from 1,022 local farmers in the Bombe kebele.

Daye Bensa is consistently performing incredibly well at the Cup Of Excellence in Ethiopia, placing  2nd in 2022!! This lot consists of two varieties, 74110 and 74112, both selections made by the Jimma Agricultural Research Centre (JARC) in the 1970’s for their resistance to disease, high yield, and of course flavor profile. Daye Bensa ferments washed coffees under water for 36 hours before taking coffees to dry on raised beds. Drying times depend on weather conditions but are typically between one and two weeks.

The Abore Station is not only one of the prettiest stations we’ve seen, sitting immediately next to a beautiful waterfall. If there was ever a good time to judge a book by its cover, this is it: Bombe Abore coffees are just as beautiful as their washing station.