Ethiopia - Bombe Lot 25

ABOUT THE REGION

Ethiopia, the birthplace of Arabica, is known for high quality and expressive coffees. Sidama, one the country’s Southern growing regions, has defined many coffee drinkers’ understanding of specialty coffee, none more than the ‘Sidama natural’ which has become synonymous with sweet strawberry and blueberry fruit notes.

Within Sidama, the Bensa district has begun to stand out for its growing and processing practices, with smallholder farmers hand harvesting cherries for meticulous sorting and processing. At over 2000 metres above sea level, the cherries mature slowly creating dense seeds that develop complex flavour profiles. This lot is from the Bombe Kebele within Bensa, named after the Bombe mountain which provides rich soil and an ideal micro-climate for producers cultivating Ethiopian heirloom varieties.

Unlike other coffee growing origins, Arabica coffee grows wild in Ethiopia and has developed exceptional genetic diversity. It is estimated that there are over 10,000 distinct heirloom or landrace varieties. Since the 1970s the Jimma Agricultural Research Centre (JARC) has been conducting research into the wild Arabica varieties that grow throughout Ethiopia, classifying these heirloom varieties, distributing regionally suitable seeds to producers and developing new hybrids.

ABOUT THE COFFEE

Bombe Lot 25 is made up of 3 varieties. JARC 74112 has been widely grown throughout Ethiopia while JARC 74158 was mainly distributed in south-west where the Sidama and Yirgacheffe regions are located. Mikicho is an heirloom varietal that is more common in Bensa than in other parts of the region. Mikicho is identified by its relatively larger cherries, a soft wave pattern along its leaf edges, and elongated canoe-shaped seeds. Mikicho in fact bears a striking resemblance to the famous Gesha variety and despite geographical distance may have a genetic relationship.

After the cherries are hand harvested and brought to the washing station they undergo a meticulous density and hand colour sorting for this microlot selection. The whole cherries are then exposed to a prolonged drying on raised beds for optimal airflow and extended peak quality. As the cherries dry they undergo a controlled and intentional fermentation to develop the clean and sweet fruit profile. 

CUP TASTING NOTES

RASPBERRY | BLOOD ORANGE | FLORAL

CUP PROFILE

The filter roast highlights the sweet fruit qualities of this exceptionally processed natural microlot from Bensa, Sidama. Sweet raspberry and blood orange dominate the cup with a syrupy mouthfeel that is both coating and smooth. The fresh fruit notes are supported by 70% dark chocolate and complex florals that linger in the finish.