Ethiopia Bombe Abore Size:5lb and then dried on African

and then dried on African beds for about 12 to 15 days

The Washed lot undergoes a traditional wet-fermentation for between 36 and 72 hours

with individual cuppings performed multiple times before being seamlessly integrated into the main lot

Photos courtesy of The Coffee Quest

Ethiopia Bombe Abore Size:5lb and then dried on AfricanThe 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,