Ethiopia Faficho Bombe Red Honey
In the cup, dried berries lead with concentrated, jammy fruit sweetness, followed by a gentle cocoa note. Soft fruit acidity keeps the coffee bright and expressive, while the body becomes smoother and more rounded as it cools.
Earlier this year, while cupping coffees from Ethiopia’s 2026 harvest, we fell in love with quite a few lots. Faficho Bombe was one that really stood out to us, and we were lucky enough to secure the last few bags available.
This coffee comes from Bombe, Bensa, in Ethiopia’s Sidama region, where smallholder producers grow coffee at around 1,800 metres above sea level. The cool conditions around Bombe Mountain allow the cherries to ripen slowly, helping develop the rich and expressive fruit character this area is known for.
The Red Honey process brings another layer of sweetness and texture to the coffee. Some of the fruit mucilage is left around the seed during drying, helping create deeper sweetness and a fuller, more rounded body while still allowing the vibrant fruit character of the coffee to shine through.
The Red Honey Process
Red Honey refers to the colour of the parchment as the remaining mucilage dries. After harvest, ripe cherries are first sorted by density and then carefully sorted again by hand. The cherries are pulped while keeping some of the mucilage around the coffee seed, followed by a short fermentation.
The coffee is then moved to shaded drying beds, where good airflow allows it to dry slowly and evenly. This shaded approach adds around four to five days to the drying time, giving the producers greater control over moisture and helping create a consistent final coffee.
About the Origin
Bombe, Bensa, Sidama, Ethiopia
Bensa is part of Sidama, one of Ethiopia’s well-known coffee-producing regions. Its combination of elevation, fertile soils, and seasonal rainfall provides favourable conditions for coffee cultivation.
Coffee here is largely produced by smallholder farmers who hand-pick ripe cherries and deliver them to local washing stations. From there, the coffee goes through careful sorting, processing, and drying before being dry-hulled and transported to Addis Ababa for final milling and export.
Ethiopia Faficho Bombe Red Honey
In the cup, dried berries lead with concentrated, jammy fruit sweetness, followed by a gentle cocoa note. Soft fruit acidity keeps the coffee bright and expressive, while the body becomes smoother and more rounded as it cools.
Earlier this year, while cupping coffees from Ethiopia’s 2026 harvest, we fell in love with quite a few lots. Faficho Bombe was one that really stood out to us, and we were lucky enough to secure the last few bags available.
This coffee comes from Bombe, Bensa, in Ethiopia’s Sidama region, where smallholder producers grow coffee at around 1,800 metres above sea level. The cool conditions around Bombe Mountain allow the cherries to ripen slowly, helping develop the rich and expressive fruit character this area is known for.
The Red Honey process brings another layer of sweetness and texture to the coffee. Some of the fruit mucilage is left around the seed during drying, helping create deeper sweetness and a fuller, more rounded body while still allowing the vibrant fruit character of the coffee to shine through.
The Red Honey Process
Red Honey refers to the colour of the parchment as the remaining mucilage dries. After harvest, ripe cherries are first sorted by density and then carefully sorted again by hand. The cherries are pulped while keeping some of the mucilage around the coffee seed, followed by a short fermentation.
The coffee is then moved to shaded drying beds, where good airflow allows it to dry slowly and evenly. This shaded approach adds around four to five days to the drying time, giving the producers greater control over moisture and helping create a consistent final coffee.
About the Origin
Bombe, Bensa, Sidama, Ethiopia
Bensa is part of Sidama, one of Ethiopia’s well-known coffee-producing regions. Its combination of elevation, fertile soils, and seasonal rainfall provides favourable conditions for coffee cultivation.
Coffee here is largely produced by smallholder farmers who hand-pick ripe cherries and deliver them to local washing stations. From there, the coffee goes through careful sorting, processing, and drying before being dry-hulled and transported to Addis Ababa for final milling and export.
Filter
1:16
20g coffee : 320ml water
Water Temp 92°c → 92°c → 88°c
60ml → 200ml → 320ml
Extremely Light
Agtron 92.0
