Faficho

Faficho Bombe is an outstanding coffee produced by local growers in the Sidama Region. Coffees from this region, Bensa, are usually known for their high quality floral notes and a vibrant acidity.

The Limited Oxygen Fermentation process begins with ripe, high-density coffee cherries selected through a first floatation, followed by a unique fermentation step in a controlled, low-oxygen environment that minimizes external oxygen exposure. Unlike typical natural processing, this method uses naturally occurring yeasts for a pseudo-spontaneous fermentation, aiming to avoid boozy or over-fermented flavours while enhancing clarity, fruit notes, and the sweetness. Developed and refined by ZEM across various Ethiopian farms and microclimates, the process requires careful adjustments to local conditions to optimize flavour. After fermentation, cherries are slowly dried on open-air mesh-covered tables under the sun.

This coffee that we particularly enjoy in pour over, is a total fruit bomb. In cupping we get a lot of blueberries and mango flavours. There is some lactic quality to the acidity as well which is unique! When we serve it in pour over, we find notes of peach yogurt and florals mending together harmoniously.