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Ethiopia Signature

Fresh Blueberry, Florals, , Milk Chocolate

Oink-Tastic Roast:Medium

Variety: Heirloom

Region: Bombe Abore Station, in Bensa, Ethiopia

Process: Natural

Altitude: 1920–2020 masl

The Abore Station, situated in Sidama, Ethiopia, falls within the Bona Zuria District, one of 30 districts in the region. Named after the 1997-constructed bridge dedicated to a local chief, Bombe Abore encompasses the lots produced at this station. Under the management of Asefa Dukamo Korma, the site is positioned at an elevation ranging from 1,920 to 2,020 meters above sea level. Abore processes both Natural and Washed coffees, with approximately 1,022 farmers delivering cherries, primarily consisting of 74110 and 74112 varieties.

For the Natural lot, cherries are promptly laid out to dry on 25-meter-long raised beds. The drying process spans 16 to 25 days, depending on weather conditions, during which cherries are consistently shifted on the beds. The Washed lot undergoes a traditional wet-fermentation lasting between 36 and 72 hours, followed by drying on African beds for approximately 12 to 15 days, again contingent on weather conditions. The harvest period at Abore Station typically extends from December through February due to the significantly high elevations.

During the harvest season, Abore Station employs around 124 temporary workers, while 4 permanent employees maintain year-round operations. Established in 1996, Daye Bensa has endured the challenges inherent in coffee production and export in the region, emerging as a symbol of excellence and resilience in Ethiopia. Operating as producers, they collaborate with various out-grower communities for cherry supply and manage multiple washing stations in the Bensa, Sidama area, including some that they own.