REGION: Sidama
PRODUCER: Multiple small farmers
PROCESS: Natural
VARIETY: Heirloom 74110 / 74112
ELEVATION: 1920-2020 MASL
TASTING NOTES: Blueberry compote, rose, white grape

Producer Story

High in Ethiopia’s Sidama region, Bombe Abore is produced at the Abore Station, named for a nearby bridge constructed in 1997 and dedicated to a local chief. Managed by Asefa Dukamo Korma, the station sits between 1,920 and 2,020 meters above sea level and receives coffee cherries from approximately 1,022 smallholder farmers, primarily growing the 74110 and 74112 varieties.

At these exceptionally high elevations, coffee cherries mature slowly and the harvest runs later than in many surrounding areas, typically from December through February. During harvest, Abore employs around 124 seasonal workers in addition to its four year-round employees, bringing together the surrounding community to carefully receive, sort, and process each season’s coffee.

The station is part of Daye Bensa, an Ethiopian coffee producer and exporter established in 1996. Through decades of change within the country’s coffee industry, Daye Bensa has built lasting relationships with communities of outgrowers and operates across several washing stations throughout Bensa and Sidama.

The Process

This natural-process lot begins with ripe cherries delivered by smallholder producers to the Abore Station. Rather than removing the fruit, the whole cherries are moved directly to raised African beds approximately 25 meters long, where they dry slowly under the sun.

Depending on weather conditions, drying takes between 16 and 25 days. Throughout this extended period, the cherries are continually turned and redistributed across the beds to encourage even drying and consistent development. This patient approach allows the fruit to remain in contact with the seed throughout drying, helping build the rich sweetness and expressive fruit character found in the finished cup.

The Cup

This coffee is lush and fruit-forward, with the concentrated sweetness of blueberry compote complemented by delicate rose aromatics and the crisp sweetness of white grape. A smooth body carries the fruit and floral character through the cup, with hints of raspberry adding another layer of depth.

The finish is lingering and floral, balancing the intensity of a natural-process Ethiopian coffee with an elegant, refined character that reflects the remarkable elevations of Bombe Abore.