Bombe - Ethiopia, Red Honey process

Highlights

“Bombe sits in the Bensa district of Sidama, Ethiopia, where smallholder farmers deliver to local washing and drying stations at around 1,800 masl. The area has a notable presence of Mikicho, a local variety closely related to Gesha that shows up as elongated seeds, tropical fruit and delicate florals. Cherries are sorted by flotation and by hand, pulped with mucilage left on the parchment, given a brief fermentation, then dried slowly under shade canopies - several days longer than direct sun, which lets the remaining mucilage build sweetness and texture. David Kim taste orange marmalade, papaya, honey and white tea.”