We taste: berries, hibiscus, lemonade

Farmers: 626 smallholder farmers
Mill: Kontama mill
Region: Sidamo
Processing Method: Natural (Grade 1)
Elevation: 2,050 msl
Variety: 74-110, 74-112

The Durato Bombe is collected from 626 farmers in Durato of Bombe kebele (village) in the Bensa district of the Sidama zone. The village shares its name with the mountain of Bombe on which the coffee grows. Meticulous processing occurs at the Kontama mill where it is sun dried as whole cherry for 10-15 days creating a fruit-forward and complex flavor profile.

Coffees in Ethiopia are typically traceable to the washing station level: The average producer here delivers their coffee cherries to the washing station, where it is blended with other local producers' deliveries and processed as necessary.

When brewed, this naturally processed coffee is juicy and sweet with hints of blueberries, raspberries, and grapes. As it cools, the coffee continues to sweeten, getting increasingly jammy as hibiscus floral notes emerge.