Ethiopia, Bombe

This coffee is bright and sweet. It makes me see yellow on black. Reminds me of black tea, honey & grapefruit.

From the imposter Apex Coffee:

Nestled in the highlands of Sidama at elevations ranging from 2100 to 2200 meters, the Faficho Bombe site is home to exceptional coffees known as Natural, Red Honey, and White Honey Faficho Bombe. This coffee originates from the Bombe kebele in the Faficho town, within the Bensa district of West Sidama zone. The farm and washing station are owned and managed by Basha Bekele, a dedicated producer who operates a 2.5-hectare farm and a 1.5-hectare processing site.

Around 500 local farmers—primarily of the Sidama region—deliver their cherries to the station each year, contributing to an annual production of 500 bags. The area's rich clay soil, combined with traditional farming knowledge and the high-altitude climate, creates ideal conditions for growing high-quality coffee.

The Bensa district is situated within the renowned coffee-producing region of Sidama in Ethiopia. Coffee from this area is celebrated for its high-quality coffee beans and distinctive flavour profile, which can include floral notes, fruity undertones, and a vibrant acidity.

Since the 2013/14 harvest, Ethio Catalyst has played a meaningful role in helping bring global attention to the unique quality of coffees from Bensa, while honouring the deep-rooted traditions and expertise of local small producers. Ethio Catalyst works in close partnership with smallholder producers, supporting and enhancing the time-tested methods already in place—such as careful hand-picking of ripe cherries and traditional drying techniques. Bensa’s high elevations, fertile soil, and ideal climate all contribute to the distinct character of its coffees, known for their clarity, complexity, and vibrant profiles.

ALL ABOUT THE WHITE HONEY PROCESS

Processing begins with a delivery of ripe cherries from smallholder farmers to Basha Bekele washing station in West Sidama. Upon arrival, the cherries are placed in float tanks to separate out lower-density and defective fruit, ensuring that only the highest quality cherries proceed.

For this specific white honey lot, the outer skin is partially removed while retaining a significant amount of mucilage. Unlike the fully washed method, a large amount of the mucilage—the sticky, sugary coating around the coffee bean—is intentionally left on the parchment. This remaining mucilage is what gives the coffee its “honey” name and plays a key role in developing its characteristic flavour and sweetness. White honey coffees have minimal mucilage, appearing yellow or white.

The honey processed beans are then carefully spread on open-air drying tables to sun-dry naturally, allowing the moisture content to gradually reach the ideal level. Once perfectly dried, the coffee is bagged and transported to a regional processing mill before being shipped to Addis Ababa for final export preparation and packaging.