The Story Behind the Coffee
The Abore Station is located in the Bombe mountains in Bensa, Sidama. The site sits at an elevation of 1,920 – 2,020 m.a.s.l. Beans are very dense, with heavy concentrations of the smaller screen sizes which reflects slow maturation at higher altitudes. The Washed lot undergoes a traditional wet-fermentation for between 36 and 72 hours, and then dried on African beds for about 12 to 15 days, depending on the weather.
The station is managed by Asefa Dukamo Korma. Around 124 temporary employees are contracted during the harvest season and 4 permanent employees remain year-round. Daye Bensa is the company that owns the washing station. They operate quite a number of washing stations, some of these we have had on our menu throughout the years: Hamasho, Buncho, Qonqana, and Shantawene. They are specialty coffee industry leaders. Their work has been recognized in the Cup of Excellence competitions, winning 2nd, 7th, and 8th throughout the last 5 years.
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