Ethiopia Bombe Abore - Natural
ETHIOPIA
BOMBE ABORE NATURAL
BLACKBERRY, RASPBERRY JAM, HONEYSUCKLE, CRAN-ORANGE OCEANSPRAY
BEAN DETAILS:
ORIGIN: Bensa, Sidama, Ethiopia
PRODUCER: Daye Bensa
ELEVATION: 1920-2020 masl
VARIETY: 74110 and 74112
PROCESS: Natural
TASTING NOTES: Blackberry, raspberry jam, peach tea, cran-orange juice and honeysuckle florals.
ROAST TYPE: Light
Farm Level
The Abore Station is located in Sidama, Ethiopia in the Bona Zuria District (one of 30 in the region). Bombe Abore is the name of the lots produced there, and the station was named after a bridge that was constructed in 1997 and dedicated to a local chief. Managed by Asefa Dukamo Korma, the site sits at an elevation of 1,920 – 2,020 m.a.s.l. and processes both Natural and Washed coffees. Approximately 1,022 farmers deliver their cherries to this site, mostly with 74110 and 74112 varieties.
This Natural lot is immediately placed to dry on raised beds that are 25 meters long. Depending on the weather, this process might take from 16-25 days, with cherries constantly being moved around on the beds.
Due to the extremely high elevations, harvest runs on the later end, from December through February. The Abore Station has around 124 temporary employees who are contracted during the harvest season and 4 permanent employees year-round. Established in 1996 as producers, Daye Bensa has lived through all the turmoil that coffee growing and exporting entails in the region. Nowadays, they are a reference of excellence and resilience in Ethiopia and work with various communities of out-growers from whom they receive cherries. They work with multiple washing stations in the Bensa, Sidama area, including some which they own.
In addition to Abore, over the past 5 years, both in the US and Europe, we have worked with some of their other washing stations, notably: Hamasho, Keramo, and Elala.
Daye Bensa is no stranger to quality and has learned how to produce high-quality coffees: in 2020, they won 7th place in the COE, in 2021 8th place, and in 2022, 2nd place! This is our third year working with Daye Bensa, and we are extremely excited to develop this relationship!
General Brewing Instructions
- Filtered water. Spring water is ideal. Removing chloride, sulfur, and iron is essential.
- A burr grinder. The more even the coffee particles, the better the coffee. Burr grinders, whether manual or electric, will do a better job than "whirly-blade" grinders. Invest in a burr grinder. Your taste buds (and coffee roaster) will thank you.
- A scale. I know using a scale can seem a bit like you're doing something you shouldn't be. Trust me, you can only brew consistently great coffee with a scale. Water and coffee are hard to measure without one.
- Clean equipment. Properly cleaning your equipment is the only way to avoid stale and rancid coffee flavors entering your cup. Please keep your equipment clean. The sooner and more often you clean your gear, the easier it will be in the long run. Add it to your ritual and thank us later.
- Delicious and freshly roasted Color Coffee
- Hario V60 02. Check out Scott Rao's video on how to brew a better pourover than your local cafe does.
- French Press. Check out James Hoffman's video on how to brew a next level cup.
- Aeropress. Check out Tim Wendelboe's video on how to brew an exceptionally easy and delicious cup.
Coffee Faq
IS YOUR COFFEE ORGANIC OR FAIR TRADE?
In many cases, yes. However, our first priority is quality and flavor. Sometimes these priorities align and our producers are certified organic and/or fair trade. We always pay well above fair trade rates (which are quite low and don’t guarantee sustainability or quality).
Often times, the producers we work with are too small to gain certifications. It’s expensive and laborious. Many of our producers are certified organic and fair trade, including many of our producers in Peru, Ethiopia, and Mexico.
WHAT IS THE BEST TIME-FRAME TO DRINK MY COFFEE?
We recommend drinking our coffee within one month of the roast date. Most of our coffees taste best however within 2 - 14 days of roast date.
For espresso, we recommend using coffee that has rested at least 7 days after roast date. This is because coffee gives off CO2 after roasting that can interfere with extraction. One way to get around this is to let your ground espresso dose sit for 30-120 minutes before pulling the shot. Email info@colorroasters.com for more questions about this.
If you are pre-grinding the coffee, we recommend drinking the coffee within one week of grinding.
CAN YOU GRIND MY COFFEE ON WEB ORDERS?
Yes, we can. Please select how you want your coffee to be ground at the time you place your order. Simply click on the arrow beside "Grind" and make your selection. If you need help choosing let us know the brewing method you will be using to prepare the coffee, in the notes of the order. And we will be happy to grind the coffee for you on our commercial grinder.
DO YOU HAVE BREW RECIPES?
These are in the works! We are compiling a bunch and even shooting some video, to help you brew like us at home.
In the meantime...go here: Pour Overs | Aeropress to get some expert advice.
MY COFFEE TASTES WEAK, WHAT'S THE PROBLEM?