In the high-altitude forests surrounding Mount Bombe, smallholder farming families cultivate native coffee varieties. The elevation of Bensa creates significant temperature shifts between day and night, allowing the cherries to ripen slowly and develop a complex flavour profile.
At the Bombe station, hand-picked cherries undergo an anaerobic natural process. By fermenting the cherries in oxygen-free tanks, temperature and fermentation time can be carefully controlled. This enhances tropical aromatics and fruity notes, before the cherries are dried on raised beds.
Through partnerships with Daye Bensa and Nordic Approach, this supply chain contributes to local infrastructure and creates better opportunities for coffee growers.
At Keen, we believe exceptional coffee starts with strong collaborations and a shared commitment to quality. With Bombe, we bring together the expertise of local producers and innovative processing to deliver a complex, sweet and vibrant filter coffee with notes of papaya, cherry and raspberry.
