Roastery

Ethiopia Bombe | NATURAL ANAEROBIC | Specialty Coffee Roasted at Meron

11/03/2025

ETHIOPIA BOMBE | HEIRLOOM | NATURAL ANAEROBIC

Explore the tasting notes of a single origin specialty coffee sourced from Ethiopia freshly roasted in our coffee lab, at Meron Roastery. Here is some cool info about the coffee and the farm.

 

The farm/farmer

Ato Dukale was born near Bensa, in the Sidama region, where his parents already had a coffee farm. Very quickly, his interest turned to coffee. He spent a long time travelling around his native region to collect his first bags from the various Sidama farmers. In the late 1980s, Ato Dukale built his first washing station in Daye Bensa, which he called “Awraja and his family.” Awraja was the name of the department where he grew up. It was also Ato Dukale’s nickname when he was a renowned volleyball player and travelled the country with his team, under the colours of his district: Bensa Awraja!

Since then, his business has flourished, and Dukale Wakayo Dakola (DWD) now has 16 collection centres in the Sidama and Yirgacheffe regions. It has been taken over by Ato Dukale’s sons, Assafa, Shahsamo and Yamrot, who, along with their father, put all their energy into producing quality coffees.

 

About the coffee

This Sidama microlot is prepared by DWD at its station in the village of Bombe, using anaerobic fermentation. The coffee is collected here at around 2000 masl in a rich environment. It offers the renowned aromatic characteristics of Sidama profiles, for which this appellation is renowned. The coffee is prepared at the station run by DWD, a short distance from the village of Bombe.

This station has been in existence since 2022, and it is here that the farmers of Bombe bring their coffee. After fermentation in an anaerobic environment, for 92h, the coffee dries on raised beds between 17 and 22 days, depending on the weather. Placed in a thin layer, the coffee is regularly stirred to ensure even drying

 

Take a look at the cup profile:

Country of origin: Ethiopia

Farm/Farmer: DWD/ Bombe Washing Station

Region: Bensa District, Sidama

Variety: Heirloom

Elevation: 2300- 2400

Proc. Method: Natural Anaerobic

Tasting notes: Plum, Raisin, Cherry Tart, Mandarin, Black Tea

 

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