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Free Shipping in Canada on Orders Over $40 | USA C$50 (USD $40) | Free Local Edmonton Delivery on Orders Over $35 | Nationwide Holiday Shipping Cut Off Date: Dec 9; Regional (BC, SK): Dec 15; Alberta: Dec 17

Ethiopia - Basha Gansamo Bombe Village | Natural

$21.00 CAD
Size

This natural processed coffee is fruity and sweet with tasting notes that remind us of:

Apricot | Raspberry | Orange Soda | White Wine

Origin: Bombe Village, Bensa District, Sidama region, Ethiopia
Farm: Basha Gansamo Farm
Producer: Basha Gansamo
Harvest: Late 2020-Early 2021
Variety: 74158 & 74112
Elevation: 1900-2200 MASL
Process: Natural - Traditional dry for 15-21 days.

340g or 1KG bag

Great for both filter and exciting espresso

More about this coffee: 

This coffee was produced by Basha Gansamo as part of the producing group started by Asnake Bekele and Aklilu Admassu. They focused on quality and advancing coffee processing method and traceability of single-producer Ethiopia coffee. 

Asnake has been in coffee for many years and was the pioneer of the use of African raised beds in the drying process of coffee to increase the quality. African raised beds are now being used world wide to dry coffee. Asnake had also helped organized several producer group in collaboration with Catalyst Trade, in various part of Ethiopia. Basha Gansamo farm is also part of the latest project of single producers collaboration in Sidama Region. 

Asnake said "Red Cherries are harvested by hand-picking. This is very labor intensive, and around 86 seasonal and daily laborers are employed for selective harvesting, transporting, sorting and drying. Pickers may have to return to the same tree multiple times as the coffee cherries don't ripen all at the same time. Carefully harvested cherries are then are loaded into bags or baskets and taken to the drying location. The cherries are spread out in thin layers to dry in the sun. Only special raised drying beds or tables, which are made out of wood posts, are used and covered in bamboo mat. In order to ensure even drying and to avoid mold, fermentation or rotting, the cherries are turned 6 times per day. It could take 15 – 21 days for specific lots to reach optimum moisture content depending on the sun access and temperature. This is determined by observing brightness of the skin and cracking sample dried cherries by teeth. When the drying is complete, the dried cherries are loaded into poly bags and stored in temporary warehouse. It will then ultimately transported to the dry mill and warehouse located at Daye town.” At that point the dried cherry is removed and a phase of pre-cleaning is done by hand before the coffee is loaded into bags for transportation to Addis Ababa for further export preparation at the final dry mill.