Bombe Dry arrives from the slopes of the Bombe Mountains in the central highlands of Ethiopia from the Sidamo coffee-growing area. The coffee grows at an altitude of as much as 2,000 to 2,400 meters and has accumulated enormous sweet aromas, the clearest of which are orange, apple and dried peach. The coffee has been treated with a special dry fermentation method, which saves water compared to the usual fermentation in water tanks. The processing method has been developed at the Bomb processing station.