Ethiopia Organic Dry Process Sidama Bombe

For those who truly enjoy fruited naturals; notes of dried fruits are pervasive, mulled apple cider, some tea-like fruited accents and dark, pungent spice notes like cinnamon stick and nutmeg, and aromatic wood hint. Intense dry process flavor! City to Full City.

$6.75
In stock
92
  • Process Method Dry Process
  • Cultivar Heirloom Types
  • Farm Gate Yes
  • Certifications Organic
Region Bombe Village, Sidama
Processing Dry Process (Natural)
Drying Method Raised Bed Sun-Dried
Arrival date September 2019 Arrival
Lot size 100
Bag size 60 KG
Packaging GrainPro Liner
Certifications Certifications
Farm Gate Yes
Cultivar Detail Heirloom Cultivars
Grade Grade 1
Appearance .8 d per 300 gr; 14+ screen - mainly partial quakers, there are a lot of small beans too (not a defect)
Roast Recommendations City to Full City - take care roasting dark as the small beans can roast faster than the others when taken too fast
Type Farm Gate
Recommended for Espresso Yes

This coffee is one of two lots being sold under the "Bombe" name, the other being a fantastic wet process coffee yet to be listed. Both coffees come from a privately owned farm and processing site near Shantawene Village, tucked away in the Bombe mountains of Ethiopia's Sidama growing region. Along with coffee from their own farm called "Daye Bensa", they are buying and processing coffee from local farmers from three different growing areas nearby - Shantawene, Bombe and Keramo villages. The samples we tasted from all three sites scored very high and we wound up buying wet and dry process lots from all of them. This lot is a mix of coffees harvested from their own farm and outgrowers around Bombe village. It's certified organic too, which means that they register every farmer who they buy from and certify that organic agricultural practices are being employed at the farm level (they're also Rain Forest Alliance and UTZ certified, but we only brought in with the organic certificate). Ethiopian heirloom types are the main seeds cultivated and altitude ranges from just under 2000 meters to 2100 meters above sea level. It's worth noting that the screen size is on the small side too. The majority of the coffee is 15+, but we are spotting quite a few 14 screen beans in there too. The biggest concern here is that these smaller, lower density beans will roast faster than the largest coffee. While that can be true, we found that either sticking to City to City+ roast range or slowing down the last leg of the roast helps keep the small beans from charring and darker 'roast' flavors at bay.

"Bombe" is our final dry process lot from the Bensa group and offers just as complex of a cup as the other two from Shantawene and Keramo. In fact, as far as naturals go, this probably has the most "dry process" flavors of the three. That is to say, the fruit flavors come on incredibly strong. And while we scored it a whopping 93 points, our praise comes with a caveat: it's for those who truly enjoy big fruited flavors. Seriously. It will taste like flavored coffee to some, but I love it! Light roasts have notes of apple cider and mulling spice, some tea-like flavors too, and natural dried fruits are heavy handed as the coffee cools off. City+ roasts are very sweet and spiced as well. Dried fruit flavors are pervasive - stone fruit and berry - along with dark, pungent spice notes like cinnamon stick, clove and traces of nutmeg highlighting the aftertaste. The cup is so intense hot or cooled, and acidity level is moderate for Ethiopia, which helps to structure the flavor chaos (a slight exaggeration)! In our City+ roast we got a sense of the chocolate roast tones that can be achieved with roast development and the cocoa nib bittering qualities were reinforced by a waxy, think body. I'm sure these aspects would intensify further by roasting to Full City. Like Shantawene and Keramo, Bombe also has quite a few small beans in the mix and should be handled with some care when roasting, especially if you're shooting for Full City. The smaller beans are susceptible to charring if roasted too fast and hot. Pull back on the heat before 1st crack if you can, enough that it slows the roast down without stalling. If you're roasting in a popcorn popper, it might be best to stick to City - City+ roast levels.