Coffee varieties: Heirloom
Drying: Dried over a 10 day period
Cupping notes: Earl Grey, Pineapple, Berry
Cupping score: 88.00
Bombe is a washing station located in Sidama with 750 active farmer members who deliver cherries.
Most of the farmers here grow their coffee on very small plots of land, 2-5 hectares in size.
Cherries are collected manually and hand sorted later.
The cherries then go through a Wet fermentation for 72 hours.
The cherries are washed in channels, and graded in water by density. The lower density will float and are removed, leaving only the denser and therefore higher quality beans which are separated as higher grade lots.
The cherries then go through a soaking for 2 hours which then they are piled up in layers which are 2cm in height.
They are then left to dry over a 10 day period then followed by hand sorting for 2-4 hours