Bombe, as always.
This one’s a safe bet.
All that’s left for us is deciding which processing method to go with each season. This year’s harvest led us to a natural process, meaning the whole coffee cherry is dried on raised beds right after picking. During that time, the seed absorbs the character of the entire fruit: sugars and minerals seep in, making the final cup super sweet, full-bodied, and jammy. Raspberries, Earl Grey, sweet citrus. Everything is exactly where it should be. The Sidama region is known for its sweet coffees, and Bombe is the name of a village within the Daye Bensa operations – a farm founded in 1966 by brothers Asefa and Mulugeta. Year after year, these coffees take part in the prestigious Cup of Excellence competition, consistently earning top honors.
