Roasting now! Last day to order is August 7th. Order in the next
Ethiopia Bombe Abore Natural Grade 1
Fruity Profile | Light roast
Tasting Notes: Orange, Blueberry, White Tea
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Whole Bean
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Ground
You can select the shipping date at checkout.
IT ALL STARTS AT THE COFFEE FARM
Perched high in the lush hills of Sidama’s Bona Zuria District, the Abore Station is a beacon of specialty coffee craftsmanship. Named after a bridge dedicated to a local chief, this site, managed by Asefa Dukamo Korma, sits at an elevation of 1,920–2,020 meters, where 1,022 smallholder farmers deliver their cherries. The station produces both Natural and Washed coffees under the Bombe Abore name, showcasing the distinct flavors of Sidama’s terroir.
For Naturals, cherries are carefully dried on expansive 25-meter raised beds for 16–25 days, with constant rotation to ensure even development. Washed coffees undergo a traditional 36 to 72-hour fermentation before drying on African beds for 12–15 days. Due to the extreme altitude, harvest runs late, from December through February, supported by 124 seasonal workers and a core team of four permanent staff.
Abore is one of several stations operated by Daye Bensa, a producer-exporter with deep roots in Ethiopian coffee. Since 1996, they’ve weathered industry challenges to emerge as a symbol of quality and resilience. Their dedication shines through multiple COE wins, including 2nd place in 2022!
TRACEABILITY
COUNTRY
Ethiopia
REGION
Sidama, Bona Zuria District
IMPORTER
Coffee Quest
VARIETAL
74110, 74112
PRODUCER
Several Smallholder Producers
MILL / WASHING STATION
Abore Station
PROCESSING
Natural
ALTITUDE
1920 - 2020 meters
PRICE TRANSPARENCY
$6.10
Price paid by Driftaway
$3.89
Coffee C-Market price per pound
$0.05
Driftaway's World Coffee Research contribution per pound
AVERAGE CUPPING SCORE
86
/100
86
SCAA Cupping Score
1 year
Length of producer relationship
100% (in 2023)
Transparent coffees purchased
HOW DID WE ROAST THIS COFFEE?
This coffee is being roasted by Ian T. from July 14 to Aug 8 in Brooklyn. We use the Loring Kestrel roaster for this profile. We have strict guidelines for each of the coffee profiles, and this roast has to pass the development time ratio test as measured in real-time by the roasting software, Cropster. Once it does, it is approved for production.
QUALITY CONTROL
We perform Quality Control via a process of coffee tasting called cupping on all of our production roasts once a week at our roastery in Williamsburg, Brooklyn. Each cupping is conducted by Ian T., Anu M., and Suyog M. using standard equipment, and is logged by our Q-certified cupper Ian T. All coffees are evaluated on a scoring scale of 0 to 3.
- 3.0 = exceptional roast - exceeds expectations
- 2.5 = on par with profile - matches expectations
- 2.0 = good roast, but 1 or 2 elements could be improved - needs improvement
- 1.5 or lower = failed - do not ship
PRODUCTION AND SHIPPING
Less than 24 hours after roasting, we bag your coffee in our production facility in Greenpoint, Brooklyn. Our production team is led by Torie, and supported by a rotating cast of local artists, musicians and independent professionals.
AT YOUR HOME
Brew this coffee with your favorite home brewer and enjoy the taste of incredible coffee! Here are a few tips on how to make the best coffee on each brewer.
View other posts about how to make better coffee at home on our blog Coffeecademy.
