Bombe Dry and Dry Fermentation

Our latest arrival to the roastery and our Partnership Collection is Bombe Dry.

The process for this coffee was developed after Kenean, who is the son of Asefa Dukamo owner and manager of Daye Bensa, visited Guatemala with roaster partner David Bueller of Greenway Coffee and was impressed with the processing protocols at La Esperanza Antigua by Josue Morales from Los Volcanes Coffee. Josue called Daye Bensa’s Quality manager and explained his washing and dry fermentation technique and this coffee is the result of that collaboration.

Processed by a variation on the traditional washed process (fruit removed from the beans before drying) that adds no water to the tank during fermentation, hence a “dry” fermentation.

The dry fermentation involves letting the coffees rest in climate controlled fermentation tanks post de-mucilaging (this is where the seed is removed from the skin and pulp of the fruit).

The coffee rests warm and dry while fermentation kickstarts faster than normal in the warm air environment, activating esters during fermentation, resulting in a hearty, complex, and apparent red fruit flavour while still being washed of its pulp.

This process uses a lot less water and has helped the environmental sustainability in its production.

The wet mill is well-organized and run by a team including member Atkilt Dejene, a female agronomist who has also worked with the award-winning Gesha Village project, among others such as processing specialist, Eyasu Bekele, whom we worked with for the Reko Koba project several years running. The volume capacity at Bombe washing station is at max 2.5 million kgs of cherries, but for the past couple year, this site has maintained a strict dedication to producing outstanding quality above quantity.