Faficho Bombe

Faficho is a river located in Bombe, Sidama area. The Bombe village used the river as a source of power for electricity. The coffee is sourced from 626 Daye Bensa member farmers from the Bombe area.

Faficho Bombe is a vibrant coffee from Ethiopia’s Sidama region, grown at high elevations that bring out its complex and fruity profile. Expect a bright cup with notes of berry, floral sweetness, and citrus, showcasing the signature clarity and elegance of a well-processed Ethiopian coffee.

Faficho Bombe is a remarkable coffee from the Sidama region of Ethiopia, an area celebrated for producing some of the most distinctive and expressive coffees in the world. Grown in the highlands near the town of Bensa, this coffee benefits from rich volcanic soil, high elevation (typically around 1,900–2,200 meters), and the dedication of smallholder farmers who carefully handpick ripe cherries.

The name Bombe comes from the nearby Bombe mountain, whose cool climate and fertile slopes contribute to the coffee’s exceptional complexity. Processed using the washed or natural method (depending on the lot), Faficho Bombe showcases a lively and layered flavor profile — expect notes of ripe berries, floral aromatics, citrus brightness, and a honey-like sweetness.

In the cup, it delivers a clean, juicy texture with a delicate balance between fruit and floral tones, representing the quintessential elegance of Ethiopian coffee. Whether enjoyed as a filter or pour-over, Faficho Bombe offers a memorable sensory journey that highlights the craftsmanship and terroir of Sidama.

Location: Bombe, Bensa, Sidamo, Ethiopia

Producer: Basha Bekele

Altitude: 1,900-2,200 meters

Variety: Landrace

Process: Red Honey

Arrive Date: October, 2025 (Cold Storage in Freezer)

Charge Temp

00:00" 138.38°C

Turning Point

01:20" 82.85°C

Color Change

05:00" 154.05°C

First Crack

07:45" 195.31°C

Roast End

08:10"199.81°C

Roasting Feedback: When I first evaluated this lot, I immediately noticed the exceptionally small and uniform bean size, indicating careful sorting and high preparation quality. Due to the small size, I lowered the charge temperature to prevent the drum’s surface heat from scorching the beans. Throughout the roast, I maintained gentle energy application to ensure even heat transfer and controlled development. The development time was kept to 25 seconds after first crack, allowing the coffee’s vibrant fruit character and layered sweetness to shine with clarity and balance.