Etiopia, Bombe #2 ///250 g
Tropisk frukt, grønn eple, floral og Sitrus.
En smaks BOMBE! (sorry måtte bruke anledningen). Etiopia er inne på menyen og vi snakker da om en bærtørka kaffe. I baristaverden så er naturals/bærtørka kaffe litt sånn fy-fy! Men sånn var det med naturvin også en gang, så jeg tenker at her er det mere enn god nok plass til å danse litt med livet. Bombe er en kaffe som kommer fra et kooperativ i Sidama og er drevet av de samme folkene som eier GUJI (som var superpoppis hos oss).
- Importert fra Nordic Approach.
- Hele Bønner.
- Cupping score: 89
- Pris betalt til kooperativet: FOB: USD 7.71 / kg
- Botanisk Varietet: Coffea arabica, Heirloom (basically Etiopisk kaffe som er semi vilt voksende eller kultivert i små agrikultruelle felt).
- Prosess: Bærtørka.
- Plukket i: 2020/2021
- Kooperativ: Burtukaana i byen Bombe, vaskestasjonen heter Ayla og drives av Eskadar Nega.
Dette sier bonden/importøren om kaffen.
This is likely to be among our first Naturals to arrive, this year this coffee has been quite outstanding. We found heavy and intense florals with some herbal characteristics.
Most of the farmers here grow their coffee in an organic way on very small plots of land, 2-5 hectares in size. Coffee is the main cash crop but the farmers grow other produce to feed their families or to sell at the market.
Origin: Sidama Bombe
Bombe is a washing station located in Sidama with 750 active farmer members who deliver cherries. This washing station is owned by Testi coffee exporters.
We have known and worked with Faisel, Adam and the rest of the team of Testi Exporters for many years. Faisel Abdosh is the owner of seven washing stations as well as the owner of the export business. He was joined by his cousin Adam in 2014. Adam used to live in Texas and he moved to Ethiopia to be involved in the family’s growing business. Testi offers coffees at different quality and price levels, including the specialty coffees we source. A few of Faisel’s washing stations produce the specific profiles we are after, and they offer a wide selection of samples for cupping in our Addis lab which ensures we have access to a good selection.
Testi is only involved in coffee as they believe focus is essential to achieve excellence. When asked about their efforts and strategies to ensure quality, Adam said they have a laser sharp focus on each block of their operation, “thus we know nothing goes wrong and we have a great chance to make improvements.”
Faisel was exposed to the coffee industry at a young age, he has close relatives who are involved in coffee farming. When asked why speciality coffee, Adam said it was because he likes the challenge. If people tell him something can’t be done, he is even more motivated to achieve it.
Average selling price of farmers per kilo of cherries in 2019/2020 harvest:
Post-Harvest Processing - Washed
Harvest and cherry selection
Cherries are collected manually and hand sorted later.
Pulping and pre-grading
The cherries are pulped by a traditional Agaarde Discpulper. Skin and fruit pulp are removed before the machine grades the parchment in water as 1st or 2nd quality, determined by density.
Wet fermentation for 72 hours
_Washing and grading in channels _
Coffees are washed in channels, and graded in water by density. The lower density (lower quality) will float and are removed, leaving only the denser and therefore higher quality beans which are separated as higher grade lots.
Soaked under clean water
After fermentation, soaking takes place for 2 hours
Drying and hand sorting
Coffee is then piled up in layers which are 2cm in height and dried over a 10 day period then followed by hand sorting for 2-4 hours
Warehouse and Supply Chain Management
_Warehousing at the washing station _
After drying the coffees will be packed in jute bags and stored in the local warehouse onsite, separated by process and grade. Lot sizes can vary from 100 – 300 bags. This process helps condition the coffee and achieve a more uniform humidity. They will normally be stored 1-2 months before they are moved. In some cases the parchment will be hand-sorted in the warehouse.
Transport and logistics
After the harvest season is over the coffees are moved to warehouses and dry mills in Addis. Trucking is expensive in Ethiopia. The coffee trucks must pass a local ECX checkpoint where its contents are graded and registered as an exportable product, before it continues to Addis Ababa.
Warehousing and dry milling
The coffee will sit in parchment in a warehouse in Addis. This is when our team will go to the warehouse and collect the samples from the specific stocklots. It remains in parchment until it is contracted and the destination for shipment is confirmed.
Tropiq Lab and quality control
Our team on the ground at Tropiq Ethiopia personally collect samples which we cup and grade, and measure humidity and water activity. When the specific lot is selected for purchase we register the contract with a shipping destination and approve it for milling and shipment. We are present at the dry mill during processing, grading and bagging, and we immediately take a PSS sample for approval.
Container stuffing and transport
We generally try to get our containers stuffed in Addis at the dry mills and moved to the port and straight on a vessel in Djibouti. This way we reduce the risk of delays or mistakes at port that frequently happen when moving coffee by truck for stuffing in Djibouti.
Testi employs about twenty permanent staff members. In partnership with customers, they have built two schools in Guji and Yirgacheffe. “Most people claim to do activities that support the community, but rarely do they actually follow up in its operation and sustainable execution,” Adam said. The Testi team follow up on the schools they built and supply them with materials needed for a consistent operation. They are now planning on building water pumps to give the community access to clean drinking water.
We roast our coffee with massive respect for the farmers. We simply want the least interference with the green coffee and turn up the volume to 11 in flavors. We want our coffee selection to be sweet, berry driven cups with a signature. We always roast light, so it is possible to recognize the flavor profile in the cup.
Even if we roast a high acidic coffee from Kenya or a low altitude Brazil, we always aim for the sweet spot where clarity, fruit profile, and flavors are aligned, and as clear as possible. We are inspired by the natural wine industry and alternative culture to grow as coffeenauts as well as science. Our signature is always clean, exciting cups of coffee and hopefully, you can notice our signature in the fruity profile.
Roasting coffee for us is an art between mastering your head, your heart, and your hands - which makes us grow spiritually. This is not a hairstyle, it's a lifestyle!