Expect a natural cup with notes of dried strawberries and milk chocolate. Your neighbours will be wondering what's brewing in the morning because it smells SO GOOD! If they're nice, don't forget to share! ;)
This lot is made up of local varieties setami, mikicho, 72/158, 74/110. The shade dried natural process allows a slower and more gentle drying period lasting 25 days, adding next level consistency to the coffee’s flavour.
Gathered by 700 smallholders from the slopes of the Bombe mountains (where the name comes from) in the Bensa District.
The station itself and the processing is all very well organised and run by a team, which includes Atkilt Dejene a female agronomist who previously worked for Gesha Village and Eyasu Bekele, a processing specialist who worked on the Reko Koba project.
setami, mikicho, 72/158, 74/110
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