To reach the Bensa area where the Bombe Processing Facility is located, it requires a local flight from the capital city Addis Ababa to Hawassa, and then a 3 hour long drive. From here in the USA, it’s hard to comprehend and appreciate how a coffee as beautiful as this one arrives into your cup from so far away with a lot of room for error. But here it is. 

This coffee specifically is produced using the “natural” or sun-dried processing method which is the same style of our Juicy Fruit offering from our Core lineup. The process yields a cup that is very fruit forward and with great intensity caused by the whole coffee cherry drying in the sun for 15-21 hours, allowing all of the sugars of the cherry fruit to soak into the seed (the coffee bean) inside. It’s a very simple yet risky process, but when done well, it results in an unmatched flavor that enhances its all natural terroir.

Tasting Notes: Lemon Candy & Cherry Jam

Location: Bensa, Sidamo, Ethiopia  

Producer: Various smallholder producers delivering to Bombe 

Process: Sundried Natural 

Variety: Ethiopian Landrace

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