Bombe Abore

This coffee is a naturally-processed coffee, meaning the cherries are spread out on large elevated beds for nearly a month to allow the cherries to naturally dry and fall off from the coffee bean. The drying fruit imparts its flavors into the beans producing the quintessential Ethiopian flavor profile that's fruit-forward and jammy.

Bombe Abore is the name of the coffee lots produced at the Abore Station in Sidama, Ethiopia. In business since 1996, the Abore Station serves just over a thousand farmers who deliver their cherries to this mill to be sorted, processed, and exported. Nowadays, they are a reference of excellence and resilience in Ethiopia and work with various communities and mills to share their knowhow and passion.

The Bombe Abore, sourced from the Abore Station in the Sidama region of Ethiopia, represents a classic expression of the country’s diverse coffee landscape. As a natural-processed coffee, this lot undergoes a drying method where the cherry remains intact around the bean, a technique often associated with heightened sweetness and complex, jammy profiles. While natural-processed coffees tend to show heavier fruit characteristics, the specific nuances of this Dayglow offering highlight the vibrant, fruit-forward potential inherent to the region.

Understanding the impact of processing methods is essential for identifying how these distinct techniques shape the final cup. When evaluating the intensity of these jammy notes, tasters may find it helpful to reference the flavor wheel to better categorize the specific fruit qualities present. This selection serves as a compelling example of how traditional regional practices and careful post-harvest handling converge to create a distinct sensory experience.