Farm / washing station: Bombe Dry Fermentation - Daye Bensa

Flavor Notes: peaches, milk chocolate, jasmine

Best for: Espresso

Varietal: Heirloom

Process: Washed

Altitude: 2000 - 2400 m

Region: Bombe Mountains

Acidity: Medium acidity

Cupping score: 89

SKU: N/A Categories: ,

They named this coffee after the mountains of the same name, where most of the small farms of the local growers from whose coffee is processed are located. The processing of this coffee resulted from a visit by the son of the owner of the washing station, Day Bens, to Joshua Morales at the Guatemalan company Los Volcanes Coffee.
Kenean Dukamo was fascinated by fresh ways of processing and, thanks to the collaboration with Joshua, he created an alternative way for processing this coffee. This is a variation of the traditional washing process, in which they stripped the bean of water using water before drying. However, water was not used in the wash tanks here. Therefore, this method is also called “dry fermentation”. The bean, stripped of the husk and most of the pulp, thus lies in the washing tank, where fermentation processes begin automatically and quickly in a warm environment. The entire process requires much less water than traditional washing and, besides a positive impact on the last taste of coffee, it also has positive environmental affects.

Weight N/A
Package size

1000 g, 250 g, 2500 g

Typ pražení

Espresso, Filter