This Sidama microlot is prepared by DWD at its station in the village of Bombe, using anaerobic fermentation. The coffee is collected here at around 2000 masl in a rich environment. It offers the renowned aromatic characteristics of Sidama profiles, for which this appellation is renowned.
The coffee is prepared at the station run by DWD, a short distance from the village of Bombe. This station has been in existence since 2022, and it is here that the farmers of Bombe bring their coffee.
After fermentation in an anaerobic environment, for 92h, the coffee dries on raised beds between 17 and 22 days, depending on the weather. Placed in a thin layer, the coffee is regularly stirred to ensure even drying.