Kenean Dukamo visited Guatemala alongside us in order to understand producer Josue Morales' proprietary processing technique he describes as "dry fermentation". The process reduces the clean water usage during fermentation and utilizes the natural resources of the farm to provide consistent heat that is applied to the coffee instead of water. Once fermentation has reached acceptable levels the coffee is washed and dried to standards. Kenean learned this process and communicated this technique back to his family's operation in Sidama, Ethiopia. Bombe is the first example of this "Guatemalan" style fermentation for the Dukamo family and the results are outstanding. Tons of honey like sweetness are apparent and the cup quality is as complex and clean as expected from the Dukamo family. We hope to work with the Dukamos to provide this unique lot for years to come.
Process: Washed, Dry Fermentation
Altitude: 2,000 - 2,400 masl