Bombe – Dry ("Anaerobic") Fermented Arabica – Sidamo – Ethiopia

This microlot from Sidamo region is prepared by DWD, at its station in Bombe village. This coffee is done following anaerobic fermentation. Cherries are produced at 2000 m., within a nice environment. This microlot reveals the flavors of Sidama profiles, flavors which done the good reputation of this appellation. 

Roast degree: Light

Recommended for: Filter 

• Producer: DWD

• Altitude: 1950 m.a.s.l.

• Species: Arabica

• Variety: Heirloom

• Harvest period: November to January

• Harvest type: Manual

• Process: Anaerobic fermentation - UW

• Drying: African beds

• Origins: Ethiopia

• Ingredients: Ristede kaffebønner

Mr. Dukale was born in Bensa area of the Sidamo region in a family of coffee producers. At an early age, he was a sugarcane trader, shifted to a boutique, and started collecting coffee from surrounding villages. In the late 1980s he opened the first processing station of ‘’Awraja and his Families’’ in Daye Bensa. Awraja was his nickname literally meaning ‘’zone’’ by the time, as he was a famous volleyball player representing his administrative area called Bensa Awraja/Zone of Sidamo Province during the Derg Regime.

Our packaging is made of 100% recyclable plastic.