The "Bomb" pays homage to the Bombe mountains in Sidamo, the region where the farmers reside, and work on harvesting and selling their cherries. This area is home to two primary communities, Shantawene and Keramo. The lots produced here are traceable micro-lots, thanks to the community-based exporter, Daye Bensa. The wet mill operations are skilfully managed by a team that includes Atkilt Dejene, a female agronomist who has also contributed her expertise to the esteemed Gesha Village project, among others. Additionally, Eyasu Bekele, a processing specialist with whom we have collaborated on the successful Reko Koba project for several years, is part of the team. While the Bombe washing station has a maximum capacity of 2.5 million kilograms of cherries, it has maintained a steadfast commitment to prioritising exceptional quality over quantity. This specific lot has undergone a shade drying process as a natural coffee, sheltered under a mesh canopy to create a slower and gentler drying period. This approach has extended the drying time to 25 days, with the same group of individuals diligently turning the tables every 15 minutes to ensure even drying and consistent quality. The resulting profile is characterised by sweetness akin to passionfruit (pornstar martini), accompanied by a creamy texture reminiscent of whipped cream.