Bombe, Ethiopia

Daniso Horsa is a coffee farmer in the picturesque Damo area of Shantawene, located in the Bensa District (Sidama). Many families in this region belong to the Shantawene Kebena group.

A trip to Damo through its lush landscape offers a fascinating view: the trees merge with one another, projecting alternating plays of light and shadow, while the ground turns into furrows of deep red clay. Scenes of community life—laughter, the resounding tap of ping-pong balls under the shade of acacia trees—mingle with the aroma of roasted goat and Berber spices.

Although the idyllic setting may romanticize coffee farming, the reality is harsh: growing, harvesting, and processing coffee requires long days under sun and rain. First, the coffee trees are tended and the delicate white blossoms patiently wait for them to transform into ripe red cherries. Then begins the laborious manual selection of the ripest cherries, requiring frequent visits and meticulous attention. In addition, Daniso operates a second farm in Faficho, within the Bombe Kebele, thus contributing to coffee production throughout the Bensa area.

Bombe Ethiopia by Daniso Horsa is a 100% single-origin Arabica from the Bombe community in the Sidama region of Ethiopia, grown by small farmers at over 1,900 meters above sea level. After manual selection and a careful natural process on African beds for 12–15 days, this batch unfolds in the cup a clash of intense aromas of ripe tropical fruits—mango, papaya, and pineapple—accompanied by delicate floral nuances of jasmine and bergamot. On the palate, it surprises with velvety juiciness and a round body, balanced by vibrant acidity reminiscent of peach and a subtle citrus touch of blood orange. Its long, clean finish leaves a fruity and floral aftertaste that invites you to repeat. Ideal for filter methods that enhance its aromatic complexity, and also for espresso, where its natural sweetness and silky body generate a firm and stable crema.

Filter or Espresso...you decide!