Bombe Natural

The Bensa Bombe hails from Sidamo, which is situated in south central Ethiopia. The journey into the Bensa municipality requires a smorgasbord of transportation including two flights, a three hour car ride, and a truck or mule ride to reach the remote, mountainous valley. At the Bensa washing station, coffee is sundried in cherry for 15-21 days on raised beds and turned frequently to ensure even drying. Bombe producers take pride in the meticulous care and skill paid towards processing coffee in this style, with mold and excess fermentation an easy unwanted outcome. 

Coffee from this region is distinctive in its display of complex citrus acidity, berry-like sweetness, and rich florals. This cup strikes a balance between approachability and extroversion in that its impactful fruit flavors are grounded in familiar flavors. It drinks with a fall color palette of reds, purples, oranges, and browns. In the cup you’ll be met with a medium body and fresh orchard fruits like black cherry and cranberry. It transitions into sweet berry jams, and then trails off with a citrusy finish like grapefruit zest.