Bombe Bensa N

About This Coffee

This Ethiopian coffee is grown in the Bombe kebele of the Bensa district in West Sidama at an exceptional elevation of 2,150-2,250 meters. Produced by Basha Bekele, who manages a 2.5-hectare farm and 1.5-hectare washing station, this Grade 1 natural processed coffee receives ripe cherries from around 500 neighboring smallholders. The heirloom and landrace varieties benefit from rich clay soil and dramatic elevation. Cherries undergo density sorting before being laid out on raised beds for slow, even drying under the Ethiopian sun. The extended drying process produces a strikingly sweet and vibrant cup with crunchy apricot sweetness, bright lemon-zest acidity, and a lingering Rainier cherry finish, carried on a clean, tea-like structure.

Origin

Sidama (Ethiopia)

Flavor Notes

Apricot, Lemon Zest, Rainier Cherry

Roast Level

—

Processing

Natural

Typology

Arabica

Heirloom, Local Landrace

Buy from Roaster

Moving Coffee Roastery

Founded in 2016 by Japanese Canadian roaster Takuro Watanabe, Moving Coffee Roastery brings a distinctly Japanese sensibility to Vancouver's Mount Pleasant neighborhood. The name reflects a commitment to constantly evolving and pushing forward in the craft. Takuro roasts on a Fuji Royal, a Japanese brand prized for precision, producing light profiles that emphasize clarity and delicate flavor development across single origins from Ethiopia, Kenya, Colombia, Guatemala, Panama, and select Geisha varieties. The minimalist Japanese aesthetic of the space, all wood, white, and concrete, mirrors the meticulous attention to detail that goes into every brew and roast. Wholesale partnerships are kept deliberately selective, limited to cafes that share the same quality standards, and a subscription service delivers carefully curated monthly selections.

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