The Abore Station is located in Sidama, Ethiopia in the Bona Zuria District (one of 30 in the region). Bombe Abore is the name of the lots produced there and the station was named after a bridge that was constructed in 1997 and dedicated to a local chief. Managed by Asefa Dukamo Korma, the site sits at an elevation of 1,920 – 2,020 m.a.s.l and processes both Natural and Washed coffees. Approximately 1,022 farmers deliver their cherries to this site, mostly with 74110 and 74112 varieties.
This Natural lot is immediately placed to dry on raised beds that are 25 meters long. Depending on the weather, this process might take from 16-25 days, with cherries constantly being moved around on the beds. 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.