Ethiopia Sidama Faficho Washed With Cherry Co-ferment Filter

Terroir
Nestled in the lush and elevated valley of the Bombe mountain, producers in the Bombe region cultivate coffees known for their density and rich flavor profiles. Distinct from those of Shantawene and Keramo, Bombe coffees often contain a higher proportion of smaller screen sizes, primarily 14 and 15, and feature a slightly higher percentage of the Mikicho variety. Recognizable by its larger cherries, distinctive wavy leaves, and elongated, canoe-shaped seeds, Mikicho is closely related to the famous Gesha variety and contributes to the Bombe coffees' renowned tropical fruit notes and delicate floral undertones, which are apparent in every cup.

Cherry Co-ferment Process
The coffee cherry fermentation process starts with ripe cherries from smallholder producers, which are delivered to a washing station. There, the cherries undergo initial sorting in float tanks to remove lower-density fruit, ensuring that only the highest quality cherries are selected. After sorting, the cherries are transferred to cement hoppers and pulped to remove their skins. The seeds are then processed through density channels and tanks to initiate fermentation, enhanced by adding cherry skins at specific stages to infuse controlled flavors. Once fermentation is complete, the parchment coffee is washed with filtered river water, drained on wood-and-wire trays, and then sun-dried on shaded open-air drying tables to reduce moisture. Finally, the coffee is bagged, transported to a regional processing mill, and sent to Addis Ababa for final export processing and loading into containers, ready for its journey from tree to cup.