Origin: Ethiopia 
Region: Bensa District, Sidamo 
Farmer: Asefa Dukamo 
Processing Station: Daye Bensa
Process: Washed 
Altitude: 2,000 – 2,400 masl 
Varietal: Ethiopian Heirloom 
Notes: Jasmine, Bergamot, Black Tea, Honey Cake

You got to love a good coffee story. In this post, I wanted to focus on two; the producer and the roaster. Especially when the name of the latter is named after the shepherd of the household. This Ethiopian was shipped with the 26th edition of Standart. A quick search got me hooked with what I was reading on their About Us.

Father’s Coffee Roastery is based in Ostrava, Czech Republic, and this is their coffee story. The founders’ love for specialty coffee appeared in the form of a Kenyan espresso. They fell in love with it’s clean, sweet and fruity profile. Their infatuation was so meaningful, that it translated into their first coffee shop called COKAFE.

Years later, they found themselves in Berlin, as baristas in Five Elephant Coffee. Their love for coffee transmuted into another idea, and this time it was a roastery. Walt Disney said it best, "All our dreams can come true, if we have the courage to pursue them." And pursue is what Petr Kvasnička and Marie Kvasničková set out to acheive. Two years later, they roasted their first batch on their very own Diedrich Roasters.

I have to admit, I have been getting a little tired of super-fermented-experimentals that have flooded UAE, to say the least. When I got to taste a classic washed Ethiopia, thanks to Grandmother Coffee Roastery, earlier this year, I did not realize what I have been missing. And today, I am really going to miss this exceptional Bombe.

I really have to ask though, was this coffee the best coffee Standart has shipped so far, or was it just me? Shipping a sample from some of the best roasters is great, but sometimes, like now, I wished I had more. This Bombe is washed with clear floral notes, honey and grapefruit.

The name stems from the Bombe mountains in Sidama, and it is in this region where Asefe Dukamo, award-winning Ethiopian coffee exporter, producer and CEO of Daye Bensa Coffee with a track record of 27 years in coffee, has been working with 300 other farmers to produce and process exceptional coffee.

One cannot talk about coffee without mentioning the processing. A special dry fermentation was employed, it is a variation of what is already practiced in Ethiopia, but uses less water. This process was inspired from the Guatemalan farm - La Esperanza, the fermentation was carried out in tanks in a dry-anaerobic-temperature-controlled environment.

I used Father’s recipe to brew this coffee.

Coffee: 15g 
Water: 250g 
Temperature: 92 Degrees C 
Ratio: 1:16 
Total Brew Time: 3 minutes

Pour 50ml of water for the bloom stage and wait for 30 seconds. Then pour 200ml of water and aim to finish pouring at the 1 minute 45 second mark.

The results speak for themselves, super sweet and complex. Now, I am going to all the local roasters and rave about this beautiful coffee.

On a side note, Ramadan is fast approaching. This is a month of prayer, contemplation and reflection, in addition to the fasting, of course. Coffee is never going to go on a break but this blog will, albeit a short one. Until then, stay safe and take care, my friends.