SEY COFFEE
SEY - Alo Bombe | Ethiopia - Washed - Ethiopia Landrace
SEY - Alo Bombe | Ethiopia - Washed - Ethiopia Landrace
Origin: Ethiopia
Tasting Notes: Watermelon, White Florals, Raspberry
Process: Hand-picked at peak ripeness. Cherries are delivered to the central washing station. Floated to further remove defects. De-pulped. Grade 1 density separated. Fermented underwater for 48 hours. Dried on raised beds for 10–14 days.
Varieties: Ethiopia Landrace
Region: Bombe, Sidama
Elevation: 2300 masl
Harvest: January 2026
Recommended Brew: Filter
Roast Date:
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SEY COFFEE is located in Brooklyn, United States
From SEY
Coffees from Bombe are grown at extreme elevations nestled in the valleys of the Sidama mountains. This unique location consistently produces some of the highest-scoring coffees of the year. In the cup we find watermelon, white florals, and raspberry.
ABOUT BOMBE
Coffees from Bombe are produced passive-organically, following traditional methods of cultivation. The vast majority comes from small gardens of 0.1 to 0.2 hectares (~0.25 to ~0.5 acres). Nearly everyone in the region grows coffee, and it remains the primary source of income for producers here. We will be visiting Bombe this year to gain better insight into this region and to deepen our understanding of how we can better support this community.
ABOUT ETHIOPIAN LANDRACE
Ethiopia is widely acknowledged as where coffee originated, and its production continues to represent a significant part of the country’s economy. DNA testing has confirmed over 60 distinct varieties growing in Ethiopia, making it home to the most coffee biodiversity of any region in the world. Given the tradition of coffee production in Ethiopia and the political interworkings of the Ethiopian coffee trade, it is virtually impossible to get single variety coffee lots from Ethiopia. This is changing, albeit very slowly. Most Ethiopian coffees are blends of the many Ethiopian varieties, and referred to simply as 'Ethiopian Landrace'.
