Three Marks - Bombe Espresso

Located in the picturesque Bombe mountains, coffee producers collaborate with Ethiopian partner Daye Bensa, maintaining an out-grower partnership. With approximately 1,022 farmers spread across the mountain range, they supply their coffee to Daye Bensa's Abore Washing Station in the Sidama Bensa region. Cultivating predominant varieties like 74112 and local strains, these cherries thrive at altitudes ranging from 1920 to 2020 meters above sea level. The washed Bombe undergoes traditional wet fermentation for 36 to 72 hours before being meticulously dried on African beds over 9 to 12 days. Known for its lush vegetation and favourable climate, Bombe in Sidama offers ideal conditions for coffee cultivation.