Description
ETHIOPIA
BOMBE
DRY FERMENTATION WASHED
Country | Ethiopia |
Region | Bensa District, Sidama Region |
Farm | Bombe Washing Station |
Altitude | 2000-2400 masl |
Variety
|
Heirloom |
Process
|
Dry Fermentation Washed |
CUPPING NOTES
Bergamot, apricot, dark chocolate.
Complex, round, with caramel sweetness.
This coffee has gone through a variation of the washed process where the cherries ferment without soaking in water. It ha been developed by Kenean, a member of one of the biggest specialty coffee exporters in Ethiopia, after travelling to Guatemala and observing their washing protocols. For this process, the coffee is rested in air-conditioned fermentation tanks after pulping. Fermentation kickstarts faster than normal in the warm air environment obtaining a fruitier and more complex flavor profile.