This particular lot from the Bombe washing station, employs a variation of the washed processing method called ‘dry fermentation’ The method was inspired by Asefa Dukamo’s (Daye Bensa’s owner/manager) trip to visit farms in Guatemala. Whereas normal washed processing uses large amounts of water for slow fermentation of the coffee seed’s mucilage the ‘dry’ method uses controlled heat and significantly less water to kick start a faster fermentation We find that this preserves the floral, zesty and tea-like fruitiness of the best washed Ethiopian coffees but with an added level of complexity and intensity that results in a unique flavour experience.