Ethiopia Sidamo Durato Bombe Natural

This coffee from the Bombe mountain in the Sidamo region of Ethiopia has surprisingly huge body for a natural processed heirloom coffee. Bright and very sweet, expect notes of blueberry, pineapple, plum and lingering brown sugar.

Arrival Date: August 12th, 2020

Acidity & Brightness: Bright and very sweet

Balance & Finish: Complex with a long lingering finish

Body & Texture: Full Body, Earthy 

Flavors: Blueberry, pineapple, plum, brown sugar

Grade: Grade 1, Very dense, grown at 2050-2150 masl

Certifications: Shade grown, hand picked sun dried

Processing: Natural (Dry)

Varietals: Heirloom

Roasting:  We prefer our Ethiopian coffees on the light side, right around City to City Plus (light to light-medium) to really get the most out of them. Expect this to roast a bit unevenly since it's natural process. This coffee is versatile and faster roasts would produce a more prominent citric acidity with a lighter body but we prefer a slightly longer development time which really rounded out the flavors and produced a deep body.

Recommendation:  For people who enjoy a big, juicy, complex cup.  This is an exceptional, luxurious coffee that fans of Ethiopian coffee will love.

Reminder! This coffee is raw, you must roast it before brewing

Our Review:  This coffee is a collection of cherries picked by 626 farmers in the Durato area of Bombe kebele, named for the mountain on which the village was settled. The cherries are processed at the Qunqna mill using the traditional dry or natural processing style. This coffee comes to us from Daye Bensa Coffee. Founded by brothers Asefa and Mulu Dukamo, Daye Bensa operates 16 washing stations and 4 dry mills across Sidama. Meticulous processing occurs at the Qunqna mill where it is sun dried as whole cherry for 10-15 days creating a fruit-forward and complex flavor profile.

As with most natural processed coffees, expect a bit of uneven roasting and you'll have best results with a light to light-medium roast. This coffee has surprisingly huge body for an heirloom coffee! We noted complex, very fruity and sweet flavors of blueberry, pineapple, plum and earthy brown sugar. This coffee is versatile and faster roasts would produce a more prominent citric acidity with a lighter body but we prefer a slightly longer development time which really rounded out the flavors and produced a deep body.