More about Bombe Red Honey
Farmer – DWD
Region – Sidama, Bombe
Variety – Heirloom
Processing – Red Honey
Altitude – 1,950 m.a.s.l
Third and final release of our Ethiopia Bombe series! Same Coffee 3 different processing methods. You can find Anaerobic Natural and Washed process ones in the website.
This coffee from Sidama region is prepared by DWD, on its station of Bombe village. This coffee is done following Honey processing which involves removing the cherry peel from coffee beans but leaving some flesh and mucilage, which is sweet and sticky like honey. Despite the name having nothing to do with taste, honey processed coffees are known for their sweet flavors. Cherries are produced at 2000 m., within a nice environment. This microlot reveals the flavors of Sidama profiles, flavors which done the good reputation of this appellation.
WD is managing different stations in Sidama region. The one where Bombe coffee comes from is located in a small village, logically called Bombe, located at 1950 m. Here, DWD is able to prepare washed and natural coffees, as well as some lots done by anaerobic fermentation. All the processes are carefully done. Cherries are coming from some outgrowers living just around the station. Coffee growing is included with different crops, a way for peasants to balance their incomes and to have food for their own families.
Mr Dukale was born in Bensa area of Sidama region from a coffee farming parents. At early age he was a sugarcane trader, shifted to boutique, and started collecting coffee from surrounding villages. In late 1980s he opened the first processing station of ‘’Awraja and his Families’’ in Daye Bensa. Awraja was his nick name literally meaning ‘’zone’’ by the time, as he was famous volley ball player representing his administrative area called Bensa Awraja/Zone of Sidama Province during the Derg Regime.
More about Red Honey process:
Coffee can be processed in different ways, washed and natural/dry processing are most popular ones, however, honey processing is a method that falls in between. The cherry peel is removed but some flesh is left inside, creating a sticky and sweet mucilage that gives honey processed coffees their unique flavour. Different levels of mucilage left around the coffee bean during honey processing result in different types of honey processed coffees. White honey coffee has minimal mucilage left, while yellow honey coffee has slightly more. Gold, red, and black honey coffees have even more mucilage remaining, resulting in a fuller-bodied flavour. The different types of honey coffees are differentiated by the amount of light and drying time the beans are exposed to, with gold honey being dried during warm, sunny times, red honey being processed under more shade, and black honey taking the longest to dry and being dried under even more shade.