This coffee was processed in Bombe, in the Bensa district of the Sidama zone. Sidama is one of Ethiopia’s most diverse coffee-growing regions, known for its incredibly varied microclimates and broad spectrum of flavour profiles. Smallholder farmers cultivate indigenous, genetically diverse Heirloom varieties at elevations between 1900 and 2400 masl.
Harvest takes place between November and February. Cherries are picked by hand, before meticulous sorting to ensure only the ripest are selected. They are then transferred to sealed tanks for anaerobic fermentation, where pH, temperature, oxygen levels and timings are closely monitored. This level of control lends intense fruit notes, fuller body and a subtle booziness to the cup. Once fermentation is complete, the cherries dry under the sun on raised African drying beds, with regular turning to ensure even drying and to prevent mould development. Once the desired moisture content is reached, the dried cherries are hulled, revealing the beans ready for export
Seasonal buying is about seeing coffee as a crop not a commodity, buying in harmony with the growing seasons to enjoy coffee at its best. This kind of buying has always been the backbone of our business and it’s something we’ve improved and refined every year.
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