Alo Bombe

Grown in the village of Bombe, Bensa, this washed coffee, roasted for filter brewing, showcases the vibrant character of high-altitude Ethiopian washed coffees. The cup is distinguished by a clean, balanced acidity, supported by a refined floral aroma. The ripe cherries are carefully sorted, pulped, and then mechanically washed without fermentation to preserve the purity of the terroir. The coffee is then dried for 12 days on raised African drying beds, turned every hour and protected from the sun during the hottest hours. Once it reaches 11% moisture, it rests in a warehouse to stabilize its aromas before hulling and export. Notes of jasmine, white peach, and sencha tea are present, resulting in a bright and elegant cup.

Sourced from the Bombe region of Bensa, this Ethiopia · Bombe, Bensa selection is roasted by Dayglow. As a washed coffee, it highlights the inherent characteristics of the heirloom varieties grown in this high-elevation landscape. While processing methods significantly influence the final cup, washed coffees are often celebrated for their clean, vibrant acidity and ability to showcase delicate aromatics.

In this specific offering, the roaster identifies notes of jasmine, white peach, and sencha tea. These descriptors align with the nuanced, tea-like profiles frequently associated with high-quality Ethiopian beans. When evaluating such complex profiles, referencing a flavor wheel can be a helpful tool for identifying the subtle transitions between floral aromatics and stone fruit sweetness. This coffee serves as a refined example of how precise processing and roasting can elevate the distinct terroir of the Bensa district, resulting in a bright and elegant drinking experience.