Ethiopia’s Sidamo region is one of the best-known coffee-growing areas in the world. Like the rest of Ethiopia, it’s divided into several woredas (districts) and kebeles (communities) with washing stations throughout, each offering unique terroir.
The Bensa woreda is one of them, and within it lies the Bombe kebele.
To get to Bensa you have to fly to the capital of Ethiopia, Addis Ababa, then take a local flight to Hawassa. The next leg of the journey to Bensa is 3 hours via car. There, we find the central washing station.
Bensa lies within a valley in a very mountainous area of Sidamo with kebeles throughout. This mountain chain can reach 3,000 meters above sea level. There are access roads to get to the farms. Travel time for producers throughout Bensa is often the same walking (typically transporting coffee via mule) or going by truck: approximately 1 hour.
Bombe producers’ main income source is coffee, which they grow on very small farms ranging from 0.1 to 2 hectares. They usually intercrop with false banana trees for shade. Fertilization rarely happens in this area.
In the Bensa washing station, the coffee is sundried in cherry on raised beds for 15 to 21 days, with frequent turning for even drying. The partners here are notorious for meticulous natural processing (drying the coffee in cherry and then removing the cherry, as opposed to washing the fruit off then drying the coffee in parchment).
The natural process is difficult to execute well: beans need to be turned frequently for consistent and even drying. It’s easy to end up with mold issues or an excess of fermentation flavor, or at the very least achieve an acceptable cup but overpower the natural terroir of the coffee (the unique flavor that comes from variety, soil, proper harvest, and clean processing).
But, when done right, the results can be sublime, with the natural terroir of the coffee further enhanced by an additional injection of sweetness and high-impact fruit flavor.
The people of Bombe belong to the Sidamo culture and speak various dialects of the Sidamo language. They maintain ancient traditions, like their round housing structures which are identical to those used in this area 10,000 years ago, or family campfire gatherings at the end of each day. Bombe producers are near the forest and have retained many of the original indigenous coffee varieties, which bring the heat with small beans and intense, diverse flavor.
We're tasting jasmine tea, blueberry compote, and lemon scone.
Country: Ethiopia
Region: Sidamo
Variety: Ethiopian landraces
Process: Natural
Elevation: 1,800 - 2,300 Meters Above Sea Level (MASL)
Ethiopia’s Sidamo region is one of the best-known coffee-growing areas in the world. Like the rest of Ethiopia, it’s divided into several woredas (districts) and kebeles (communities) with washing stations throughout, each offering unique terroir.
The Bensa woreda is one of them, and within it lies the Bombe kebele.
To get to Bensa you have to fly to the capital of Ethiopia, Addis Ababa, then take a local flight to Hawassa. The next leg of the journey to Bensa is 3 hours via car. There, we find the central washing station.
Bensa lies within a valley in a very mountainous area of Sidamo with kebeles throughout. This mountain chain can reach 3,000 meters above sea level. There are access roads to get to the farms. Travel time for producers throughout Bensa is often the same walking (typically transporting coffee via mule) or going by truck: approximately 1 hour.
Bombe producers’ main income source is coffee, which they grow on very small farms ranging from 0.1 to 2 hectares. They usually intercrop with false banana trees for shade. Fertilization rarely happens in this area.
In the Bensa washing station, the coffee is sundried in cherry on raised beds for 15 to 21 days, with frequent turning for even drying. The partners here are notorious for meticulous natural processing (drying the coffee in cherry and then removing the cherry, as opposed to washing the fruit off then drying the coffee in parchment).
The natural process is difficult to execute well: beans need to be turned frequently for consistent and even drying. It’s easy to end up with mold issues or an excess of fermentation flavor, or at the very least achieve an acceptable cup but overpower the natural terroir of the coffee (the unique flavor that comes from variety, soil, proper harvest, and clean processing).
But, when done right, the results can be sublime, with the natural terroir of the coffee further enhanced by an additional injection of sweetness and high-impact fruit flavor.
The people of Bombe belong to the Sidamo culture and speak various dialects of the Sidamo language. They maintain ancient traditions, like their round housing structures which are identical to those used in this area 10,000 years ago, or family campfire gatherings at the end of each day. Bombe producers are near the forest and have retained many of the original indigenous coffee varieties, which bring the heat with small beans and intense, diverse flavor.
We're tasting jasmine tea, blueberry compote, and lemon scone.
Country: Ethiopia
Region: Sidamo
Variety: Ethiopian landraces
Process: Natural
Elevation: 1,800 - 2,300 Meters Above Sea Level (MASL)
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