Three Marks Coffee - Ethiopia Bombe

Based in the scenic Bombe mountains, the coffee producers maintain an out-grower partnership with Ethiopian collaborator Daye Bensa.
This out-grower collective comprises approximately 1,022 farmers situated in different regions of the mountain range. They supply their coffee to Daye Bensa's Abore Washing Stationin the Sidama Bensa region. The predominant coffee varieties cultivated by these farmers include 74112 and locally adapted strains. These cherries thrive at altitudes ranging from 1920 to 2020 meters above sea level.

The washed Bombe undergoes a traditional wet fermentation lasting 36 to 72 hours. 
Subsequently, it is dried on African beds using clean plastic mesh and sheets for approximately 9 to 12 days until it reaches a moisture level of around 10%. During intense sunlight, the beds are covered to avoid excessive drying. Bombe, located in Sidama, is renowned for its lush vegetation, sunny climate, and humid weather conditions.