ETHIOPIA BOMBE - EL CAFÉ

COUNTRY> Ethiopia
REGION> Bensa, Sidama
FARM> Daye Bensa
VARIETY> Heirloom

This coffee was named after the mountains where it grows. Its process, developed after Kenean (son of the owner of the farm Daye Bensa) visited La Esperanza Antigua in Guatemala, is a variation of the traditional washing process (the pulp is separated from the grain before drying) that does not add water to the tank during fermentation. This "dry" fermentation uses much less water in its process and has helped the environmental sustainability of this production. The result is a rich and complex fruity flavor.

Bombe

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Puchero

COUNTRY> Guatemala
REGION> Rio Ocho Chiquito, Cuchumatán
FARM> Todos Santos
VARIETY> Caturra
PROCESS> Washing - extended fermentation

This lot comes from the producers of the town of Cuchumatan in Todos Santos, Huehuetenango (Guatemala) where the producers organically cultivate pache and caturra varieties and little has changed in their processes since the farms were established 30 years ago.
The coffee is collected, processed and dried by the coffee growers and mixed later. It is a particularly fruity coffee due to the extended fermentation process used in this region.

Puchero

4.0

Puchero

🇪🇸 Spain

Served in Coffee Shops

Coffee Roasts

Bombe

Guatemala Todos Santos

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