About Tracon:
This coffee was sourced in partnership with Tracon, which works with local producers across Ethiopia while managing processing, quality control, and export preparation through its own facilities. With washing stations, dry mills, dedicated equipment, and in-house laboratories, Tracon is able to clean, sort, cup, and evaluate each lot before shipment. This integrated approach supports consistent preparation while preserving the distinct character of coffees from regions such as Sidama, Yirgacheffe, Guji, and Limu.

About the region:
Bombe is located in the Bensa district of Ethiopia’s Sidama region, where coffee is grown between 2,250 and 2,400 meters above sea level. The area’s cool temperatures and long growing season allow cherries to mature gradually, contributing to dense beans and the expressive cup profiles for which Bombe and the wider Sidama region are known.

About the processing method:
This coffee undergoes an anaerobic natural process, where whole coffee cherries are sealed in oxygen-deprived fermentation tanks for a carefully controlled fermentation period. By limiting oxygen exposure, the cherries develop deeper fruit complexity while the sugars and mucilage interact more intensely with the seed. The coffee is then slowly dried on raised African beds, helping preserve clarity while enhancing the vibrant fruit character and sweetness that define this processing method.