Ethiopia - Bombe

Processing: Natural
Variety: Heirloom
Altitude: 1950 MASL 
Tasting notes: Apricot, honey, lime
Cupping Score: 86

Acidity:  ⬛⬛⬛⬜⬜
Sweetness:  ⬛⬛⬛⬛⬜
Body:         ⬛⬛⬛⬜⬜

Source

This coffee comes from the Sidama appellation, which spans a vast area of 500 km. Coffees from this region have very different profiles, with each farm making its mark on the final product.

This microlot from the Sidama region is processed by DWD at its station in the village of Bombe. The coffee cherries are grown at an altitude of 2,000 m in a favorable and stable environment. This microlot reveals aromas and profiles characteristic of the Sidama area, which have contributed to the appellation’s excellent reputation.

Ato Dukale, who founded DWD, was born near Bensa in the Sidama region, where his parents already had a coffee plantation. His interest soon turned to coffee. He spent a lot of time traveling through his native region to collect his first sacks from various Sidama farmers. In the late 1980s, Ato Dukale built his first washing station in Daye Bensa, which he named “Awraja and His Family.” Awraja was the name of the department where he grew up. It was also Ato Dukale’s nickname when he was a renowned volleyball player and traveled across the country with his team, representing his district: Bensa Awraja!

Since then, his business has flourished, and Dukale Wakayo Dakola (DWD) now has 16 collection centers in the Sidama and Yirgacheffe regions. It was taken over by Ato Dukale’s sons, Assafa, Shahsamo, and Yamrot, who, together with their father, have devoted all their energy to producing high-quality coffees.

Processing

Naturally processed coffee is delivered on the day it is picked to the processing station, where it is first sorted to remove unripe fruit and then rinsed with water to remove impurities.

The coffee is then spread out on raised beds or drying tables, where it is constantly turned to ensure even drying. Drying can take an average of 8–25 days, depending on the weather.