SEY Coffee

2026 Alo; Bombe - Ethiopia

Grown at 2,300 meters in Bombe's Sidama valleys, this Ethiopian Landrace represents coffees that consistently rank among the year's highest scorers. Hand-picked cherries undergo meticulous processing—floated for defect removal, de-pulped, density-separated to Grade 1, then fermented underwater for 48 hours and dried on raised beds for 10–14 days—building complexity and clarity. In the cup: watermelon, white florals, and raspberry. From small passive-organic gardens (0.1–0.2 hectares), this coffee embodies traditional cultivation and Ethiopia's remarkable coffee biodiversity, with SEY visiting the region this year to deepen producer relationships.