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Ethiopia Bombe Faficho Espresso Coffee

$ 21.00$ 60.00

Out of stock

Espresso Coffee Notes:
Blueberry, apricot, cacao, cherry sweetness & creamy body.

Region: Sidamo, Bombe Faficho Village
Variety: JRAC 74110 Landrace
Process: Natural
Altitude: 1,650 – 2,000 masl

Produced by the Bombe Faficho dry mill in the Bensa district of the Sidama region. The mill, managed by Mr Buriso Ameje, a leader in the Dambi Village community, processes cherries from around 250 local smallholder farmers.

Buriso applies organic compost and manure to his farm and manages the trees with timely pruning. He is also very strict on his cherry selection, ensuring that the coffee is as high quality as possible. The coffee is grown under the shade of the native forest. Ripe cherries are delivered to the dry-mill for careful sorting and dried in the sun on raised African beds for 10 – 15 days (until the ideal moisture level is reached).

The coffee is then covered during the day between 12 – 3 pm to protect it from the hot sun and covered again at night to protect it from rainfall and high moisture. Once the coffee has dried to the right level, it is transported for dry milling, grading, sorting, handpicking and bagging – ready to be transported to Addis Ababa (the capital city). In the last few years, the region has developed a distinguished reputation for fine and distinct coffees, producing some of the most sought-after micro-lots in the world.

Most coffee growing villages and areas are covered by shade trees like Wanza, Zigba, Kererro, Enset, and farmers produce intercrops for regular consumption of food crops of tomato, potato, soybeans, enset (false-banana). A combination of high altitude, fertile soil, consistent and plentiful rains, and an abundance of local knowledge contributes to the high-quality status of Sidamo Fafi coffees – responsible for the unique flavour notes that make for a delicate and refined cup.

The coffee is JARC 74110 variety of the Ethiopian indigenous ‘heirloom’; selected by the JARC research institute for its resistance to the coffee berry disease, high yield and outstanding quality. The variety was selected from wild coffee plants in the Metu-Bishari forest in the Illuababora zone in Western Ethiopia.

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