Ethiopia’s Dry Fermented Coffee: An Unforgettable Experience

Ethopia Coffee Bombe - Dry fermented process

Ethiopia is known for its rich coffee culture and is considered to be the birthplace of coffee. The country produces some of the finest coffee beans in the world, and its dry fermentation method sets it apart from other coffee-producing nations. In this blog post, we will delve into dry fermentation coffee from Ethiopia, specifically from the Bombe Mountains area.

Uncovering the Secrets of Ethiopia’s Natural Fermentation Method

Dry fermentation, also known as natural fermentation, is a process used to produce coffee in Ethiopia. Unlike the wet fermentation process used in other countries, where coffee cherries are washed and soaked in water, dry fermentation leaves the cherries intact. The cherries are spread out on raised beds and fermented naturally in the sun for up to two weeks.

The Magic Behind Ethiopia’s Complex and Flavorful Coffee

Dry fermentation results in a much longer fermentation time, creating a more complex flavour profile. The cherries are exposed to the sun and heat, which accelerates the fermentation process, allowing for the development of unique and flavorful compounds. This results in coffee that is sweet, tangy, fruity, and floral, with hints of berry and stone fruit flavours.

Tantalize Your Taste Buds with Ethiopia’s Fruity, Floral, and Sweet Coffee

Dry fermented coffee from Ethiopia has a unique flavour profile that sets it apart from other coffee beans. The extended fermentation time results in coffee that is fruity, floral, sweet, and tangy, with a bright acidity that adds to its flavour profile.

From Cherry to Cup: A Look at the Processing of Ethiopia’s Finest Beans

Producers from the Bombe, Shantawene, and Keramo communities deliver their best cherry to the Bombe site, where lots are separated by quality and processed. The Bombe site is organized with special processing techniques such as shaded fermentation tanks and drying tables, which are run by a team including a female agronomist and a processing specialist. The volume capacity is at max 2.5 million kgs of cherries, but the site prioritizes quality over quantity.

This coffee was developed through collaboration between Daye Bensa’s quality manager and Josue Morales from Los Volcanes Coffee. The process uses a variation of the traditional washed process with a “dry” fermentation. The coffee rests in climate-controlled tanks after depulping and ferments faster in the warm air environment. The dry fermentation results in a full and complex flavour profile while still being washed of its pulp. This process uses less water and contributes to the environmental sustainability of the washing station.

The Perfect Blend of Flavor and History: Ethiopia’s Dry Fermented Coffee

In conclusion, dry fermentation coffee from Ethiopia is a unique and delicious brewing experience. Its unique flavour profile, long fermentation time, and bright acidity set it apart from other coffee beans. Give it a try for a new and exciting coffee experience.

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