HARO WACHU - ETHIOPIA

About This Coffee

High in the lush mountains of Sidama, at over 2,200 meters above sea level, lies the small sub-region of Bombe, a place famous for its vibrant coffee and passionate farmers. More than 870 smallholders deliver their ripe coffee cherries here, often by mule or motorcycle, straight from their family farms. At the Bombe washing station, the cherries begin their 72-hour anaerobic fermentation, sealed in barrels to develop those wild, fruity flavors that make Ethiopian coffee so iconic. Afterwards, they’re carefully dried on raised African beds for up to 25 days, a patient process that brings out the coffee’s rich sweetness and juicy complexity. Expect a cup bursting with notes of peach and jasmine, an adventurous taste of Ethiopia’s coffee heritage. Every sip of Bensa Bombe tells a story of innovation, altitude, and generations of coffee tradition thriving in Sidama’s green hills.