244 Ethiopia Sidama Pompeii Anaerobic Sun G1

Manor Introduction

Bombe is named after the Pompeii Mountains in the Sidamo region.

The coffee cherries here are from Bensa Woreda in the Sidamo area, which is located on a high mountain at an altitude of 1900-2000 meters, and is hand-picked and selected by 626 farmers. And every day, they will send the harvested coffee cherries to the washing station to check the ripeness, and then start the anaerobic fermentation that lasts for 24 to 36 hours.

After the coffee has completed the fermentation process, it is placed on raised beds to dry for about 3 weeks. During this period, they will speed up the drying process by manually tumbling the coffee beans and remove defective beans in the process.

When the coffee beans reach a moisture content of nearly 11.5%, the initial drying is completed, and then they are stored on the farm for about a month, and finally moved to Addis Ababa (Addis Ababa) for further cleaning and drying.

The Pompeii region is located in the Sidamo region, adjacent to the Harina Forest, and belongs to the Balai Mountains National Park.

coffee profile

- Name of treatment plant: Bombe
-Origin: Ethiopia Ethiopia
- Production area: Sidama
-Grade: G1
- Variety: native species
-Treatment method: Anaerobic Natural
- Planting altitude: 1900-2250m
- Annual rainfall: 1000-2000
- Soil: Clay
-Harvesting month: November to January next year
-Harvest year: 2022-2023 Crop
- Average annual temperature: 15-30°C
- Shade trees: native species
- Moisture content: 9.5%
- Density: 852 g/L
- Flavors: Lychee, Almond Milk, Fermented Fruit, Grape