Bombe Station is located north of Shantewene Village and is part of "Daye Bensa Coffee".
Farmers who supply coffee to this processing plant grow it high in a beautiful and lush mountain range called Bombe, hence the name.
Thanks to the great organisation of Bombe, producers from the Shantawene, Bombe and Keramo communities use their best cherries instead of Bombe.
Special processing (washed with dry fermentation) is a variation on the traditional washed method, but uses much less water and is therefore much more favorable to the nutrient environment.
This method was taken over by the owner Asefa Dukamo from Guatemala, where his son Kenean visited the La Esperanza farm in the Antigua region and was amazed by their processing. (Los Volcanes Coffee)
The coffee was classically stripped of its skin and flesh, but the subsequent fermentation took place in climate-controlled dry tanks. Thanks to this warm and dry environment, the coffee starts to ferment very soon and this is reflected in its complexity and strong sweetness in taste.
