Basha Bombe / White Honey
This coffee comes from the washing station owned and managed by Basha Bekele in Bombe Kebele, located in the Bensa district of West Sidama, Ethiopia. The lot is processed using a White Honey method, allowing sweetness to develop while keeping the cup clean. In the cup, it opens with gentle notes of dried berries and ripe cherry, followed by a juicy peach sweetness. As the cup continues to open, a touch of hibiscus brings a clean, floral lift, before settling into a soft, tea like finish that feels smooth, delicate, and quietly lingering..
 
About the Farm and Washing Station
The farms sit high between 2,000 and 2,226 meters, where cool air and long growing days naturally slow the pace of growth. At this altitude, coffee cherries ripen slowly, giving the coffee time to develop clarity, brightness, and soft sweetness. The coffee is grown by smallholder farmers who work closely with the land and follow its natural rhythm. Rich clay soil and two seasonal rains support steady growth and help shape the coffee’s balance and structure.
 
After harvest, cherries are delivered to Basha Bekele’s washing station. Basha operates a 2.5 hectare farm alongside a 1.5 hectare processing site, and he works with around 500 local farmers each season. Together, they produce approximately 500 bags a year. Processing cherries in one central place allows the coffee to be handled with consistency and care, helping the character of Bombe remain clear and well defined from start to finish.
 
About the White Honey Process
For this lot, ripe cherries are carefully sorted in float tanks to remove lower quality fruit. The outer skin is then gently removed, while a small amount of mucilage is left on the parchment. This thin layer contributes a subtle sweetness while keeping the profile light and open. The parchment appears pale yellow or white, which is where the White Honey process gets its name.
 
After pulping, the coffee is spread across shaded raised drying beds. It dries slowly under natural sunlight, allowing moisture to leave the beans evenly. This gentle drying helps protect delicate aromatics and keeps the cup clear and fresh. Once drying is complete, the coffee is bagged, sent to a regional mill, and prepared in Addis Ababa for export.
 
Flavour Notes
In the cup, this coffee feels soft and gentle. At first, you may notice a light sweetness with berry and red fruit notes. Then a juicy peach note comes through and adds a smooth, rounded feel. As the cup cools, a touch of hibiscus appears and brings a clean, floral lift. In the end, the coffee settles into a soft, tea like finish that stays smooth and calm.