About This Coffee
Basha Gonsamo inherited Bombe farm and has been investing in high-quality coffee production from day one. The lofty altitudes of 2,000 to 2,300 meters above sea level create the ideal environment of warm days and cool nights for cultivating high-quality coffees. Basha is focused on expanding the size of his farm and on exporting coffee directly using an export license.
Cultivation
Basha intercrops his coffee plants with food and cash crops. His farm is organic with no chemical fertilizers used.
Harvest & Post-Harvest
Basha selectively handpicks ripe, red cherry and processes it on his farm. He lays ripe cherry on raised beds to dry. Basha rakes cherry evenly to ensure even drying. It takes approximately 15 to 18 days for cherry to dry.
Coffee in Ethiopia
While Ethiopia is famous as coffee’s birthplace, today it remains a specialty coffee industry darling for its incredible variety of flavors. While full traceability has been difficult in recent history, new regulations have made direct purchasing possible. We’re partnering directly with farmers to help them produce top quality specialty lots that are now completely traceable, adding value for farmers and roasters, alike.
The exceptional quality of Ethiopian coffee is due to a combination of factors. The genetic diversity of coffee varieties means that we find a diversity of flavor, even between (or within) farms with similar growing conditions and processing. In addition to varieties, processing methods also contribute to end quality. The final key ingredients for excellent coffee in Ethiopia are the producing traditions that have created the genetic diversity, processing infrastructure and great coffee we enjoy today.
Most producers in Ethiopia are smallholders, and the majority continue to cultivate coffee using traditional methods. As a result, most coffee is grown with no chemical fertilizer or pesticide use. Coffee is almost entirely cultivated, harvested and dried using manual systems.