In what is likely the worlds larges coffee biodiversity, with unknown amount of varieties, the Bombe washed dry fermentation lot consists of more dense coffee beans in comparison to regional occurrences. Heavier concentrations of the smaller screen sizes where the majority of the coffee screen sizes at 13 and 14. These are slightly larger than the average screen sizes found in for example Shantawene and Keramo lots that Daye Bensa produces through its affiliated farms. The beans signify a slightly larger concentration of the Mikicho variety than the other coffees have. Mikicho is visually identified by its larger cherries with wavy leaves and seeds appear elongated and canoe-shaped. This can be interpreted to likely be related to the Gesha variety. The dry fermentation involves enables the coffees to rest in climate controlled fermentation tanks after the de-mucilaging the cherries. The coffee rests warm and dry while fermentation initiates faster in the warm air environment than in a conventional natural in cherry-drying. This activates the esters during fermentation which is a chemical acid compound, promoting a vivid acidity and green grape characteristics.