This coffee is named after the Bombe Mountains. The coffee is 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 post de-mucilaging (this is where the seed is removed from the skin and pulp of the fruit).
The coffee rests warm and dry while fermentation kickstarts faster than normal in the warm air environment, activating esters during fermentation, resulting in a hearty, complex, and apparent red fruit flavour while still being washed of its pulp. This process uses a lot less water and has helped the environmental sustainability in its production.
Starting 2017/2018 harvest, producers from the Shantawene, Bombe, and Keramo communities delivered their very best cherries to the Bombe site, where they were separated into specific fermentation tanks and drying locations. The layout and good management of Bombe washing station allows for special processing techniques, such as shaded fermentation tanks and washing channels as well as mesh shaded drying tables, to be used with the coffees.
The wet mill is well-organized and run by a team including member Atkilt Dejene, a female agronomist 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 of years, this site has maintained a strict dedication to producing outstanding quality above quantity.