A microlot coffee from the Bombe village washing station (Wax General Trading) in the Sidama region of Ethiopia, situated at 1950 meters altitude. Produced by Ato Dukale's company (DWD), using cherries collected from smallholder farmers in surrounding villages. Processed using anaerobic natural fermentation, where coffee ferments in a sealed, oxygen-free tank for 18–24 hours before drying on African beds. The variety is Arabica Heirloom, harvested manually between November and January. Flavor notes include citrus brightness, strawberry, pineapple, plum, and blueberry. Scored 90+.
Romain Fabry traded his career as a lawyer for the world of specialty coffee, founding La Compagnie du Café in 2015 at 19 Rue Notre Dame de Lorette in Paris's 9th arrondissement. The space operates as a roastery, coffee shop, and brunch destination all under one roof, creating a multifaceted experience centered on artisanal roasting. Fabry sources his green beans through direct trade channels, prioritizing traceable single origins that tell a story of their terroir. Each batch is roasted on site with careful attention to preserving the distinct characteristics of its origin. The result is a neighborhood institution where the aroma of fresh roasting mingles with the energy of a bustling Parisian café.
