Etiopia Bombe G1 roasted coffee beans

Washing Station: Bombe
Testi Ayla Washing Station was founded in 2010 and became part of the Testi group
in 2016. It now serves about 375 smallholder farmers in the village of Bombe in
Sidama, near the Bombe Mountain. Producers here own an average of 2.5 hectares and grow varieties such as Mikicho and Setami, which are local coffees.Coffees in Ethiopia are typically traceable to the washing station level: The average producer here delivers their cherry to the washing station, where it is blended with other producers' deliveries and processed as necessary.

Process: Natural
Natural coffees are typically delivered the day they are harvested, and are first sorted for ripeness and quality before being rinsed clean of dirt. Then they are spread on raised drying beds or tables, where they will be rotated constantly throughout the course of drying. Drying can take an average of 8–25 days, depending on the weather

 

 

COUNTRY:	ETHIOPIA
REGION:	SIDAMA
WASHING STATION:	BOMBE
VARIÁNS:	HEIRLOOM
ELEVATION:	2000 MASL
PROCESS:	NATURAL

Region: Sidama
The Sidama region is known for producing the most coffee at the highest grades in Ethiopia, and the geography explains why this is. This region spreads across fertile highlands, where half of the land is cultivated. The surrounding rivers and lakes along with the very high elevation results in cool weather and fertile soil. These factors, in combination with over 100 inches of rainfall per year, cause the coffee to ripen slower than in any other region in Ethiopia. There are over 50 cooperatives and 200 washing stations throughout Sidama.

Country: Ethiopia
Among coffee-producing countries, Ethiopia holds near-legendary status not only because it’s the “birthplace” of Arabica coffee, but also because it is simply unlike every other place in the coffee world. Unlike the vast majority of coffee-growing countries, the plant was not introduced as a cash crop through colonization. Instead, growing, processing, and drinking coffee
is part of the everyday way of life, and has been for centuries since the trees were discovered growing wild in forests and eventually cultivated for household use and commercial sale.The majority of Ethiopia’s farmers are smallholders and sustenance farmers, with less than 1 hectare of land apiece. In many cases, it is almost more accurate to describe these farms
as “coffee gardens” as the trees do sometimes grow in more of a garden or forest environment than what we imagine fields of farmland to look like. There are some large privately owned estates, as well as co-operative societies comprising a mix of small and more mid-size farms, but the average producer here grows relatively very little for commercial sale.