Faficho – Ethiopia

Faficho Bombe is an exceptional coffee produced by local farmers in the Sidama region. Coffees from this region, Bensa, are generally known for their high-quality floral notes and vibrant acidity.

The limited-oxygen fermentation process begins with ripe, high-density coffee cherries, selected by an initial flotation, followed by a single fermentation step in a controlled, low-oxygen environment that minimizes exposure to external oxygen. Unlike typical natural processing, this method uses natural yeasts for pseudospontaneous fermentation, with the goal of avoiding beverage or over-fermentation flavors while enhancing clarity, fruity notes, and sweetness. Developed and refined by ZEM on various Ethiopian farms and in different microclimates, the process requires careful adjustments to local conditions to optimize flavor. After fermentation, the cherries are slowly sun-dried on net-covered tables in the open air.

This coffee, which we particularly like, is a true fruit bomb. When tasting, we get a lot of blueberry and mango aromas. The acidity also has a certain lactic quality, which is unique! When we serve it by pouring, we find notes of peach yogurt and flowers that blend harmoniously.