Asefa Dukamo has been a coffee producer for over 27 years and now is gettering over 300 farmers in Bombe, Sidamo. He is a man with much knowledge and enthusiasm for a better future. Not only for that reason he uses special dry fermentation for this particular coffee, which uses a lot less water and brings jasmine aroma, bergamot acidity, notes of black tea, peaches, and amazing finish of honey cake to your cup. Two things in particular are typical for Ethiopian coffee – community processing stations and several hundred to thousands of small farmers who bring their cherries for processing. The Bombe processing station, located north of Shantawene village and part of the Daye Bensa Coffee company, is no exception. Farmers who supply coffee to this processing station grow it high in the mountains and lush green vegetation of the mountains called Bombe, hence the name of the washing station. The Bombe processing station is very successful in its region thanks to its excellent organization and progressive approach to processing and ecology, and is therefore widely used by producers from other nearby areas.