Ethiopia Floral, complex, and enchanting—Ethiopian coffee mirrors the vibrant colors and beauty of
the Resplendent Quetzal in flight.
Particulars
Flavor Notes
Berries, Lychee, Apricot, Honey
Maceration
Process
1890 masl
Elevation
Bombe village
Producer
About this Coffee
Grown in the lush Bombe village, located in the Sidama region of Ethiopia, this coffee is cultivated at elevations between 1,800 and 2,200 meters above sea level. Known for its fertile soil and balanced wet-dry climate, the region is ideal for producing high-quality coffee. The Heirloom varietals from smallholder farms in Bombe are shade-grown using traditional and sustainable farming practices.
The coffee undergoes a 48-hour Carbonic Maceration process, a unique post-harvest technique. This process involves placing hand-picked ripe coffee cherries in airtight tanks filled with carbon dioxide, allowing for a controlled anaerobic fermentation that enhances the coffee’s fruity and bright characteristics. After fermentation, the cherries are de-pulped and dried on raised beds under the sun, preserving the intense fruit notes. The acidity is bright and clean, with a smooth, syrupy body and a long-lasting finish.
