More information on Ethiopia Bombe Abore
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.
The 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. The Washed lot undergoes a traditional wet-fermentation for between 36 and 72 hours, and then dried on African beds for about 12 to 15 days, depending on the weather.
Due to the extremely high elevations, harvest runs on the later end, from December through February. The Abore Station has around 124 temporary employees that are contracted during the harvest season and 4 permanent employees year-round.
Established in 1996 as producers, Daye Bensa has lived through all the turmoils 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 of 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!;
| Producer | Small farmers / Abore Washing Station |
| Location | Abore Station, Bona Zuria, Sidama, Ethiopia |
| Elevation | 1920-2020 masl |
| Variety | Ethiopian landrace |
| Process | Washed |
Brew Guide
Recipe
Filter (Ceado Hoop)
Dose: 25g
Yield: 425g (1:17)
Water temp: Fresh off boil
Rest: At least 3 weeks off roast
