Ethiopia - Bombe

The farm

Bombe Mountain Station takes cherry from smallholders around the mountain and processes it as separate day lots. This one was held back as a competition lot.

Seven days of anaerobic fermentation on mosto is a long time, and it is easy to lose a lot that way. Done well it reads as dry red wine rather than as fermentation.

It took first place in the experimental category of the national Taste of Harvest in 2026. It is the priciest coffee on our list and the one we open when someone asks what is possible.

The process

Anaerobic Mosto - 7 Days

Whole cherry is sealed in tanks with mosto, the fermented juice of earlier lots, and held for seven days under controlled temperature. The result is closer to winemaking than to washing.