A heady fragrance, very tropical and honeyed. We can find very clear notes of pineapple and tamarind. Once the coffee comes into contact with the water, these tropical notes are accentuated and sweet aromas such as brown sugar are added. In the mouth, a bright and lactic acidity together with an oily body undoubtedly makes this coffee a very special experience.
Around 14 hours travelling by car from Addis Abeba you will find the highland community of the local village Bombe, in the district Bensa in Sidama. The area is known as “Konjo Buna” which means “good coffee” in Ethiopian! Here you have ideal conditions to grow outstanding coffees and the people who work with it does an excellent job. The coffees are carefully sorted and processed one by one. In the highlands, the coffee has more time to grow and therefore more time to develop different characters. Generally speaking, the coffee to be found here is amazingly fruity and has floral flavours with an outstanding rating!
Something fascinating about this lot is that, according to the origin, it is a single variety. The Kurume variety. Ethiopian coffees are usually mixed with different local varieties, which is called “Heirloom”. The fact that it is a single variety makes the roast of this coffee much more stable and that the organoleptic characteristics of this origin are cleaner and clearer.
We offer you these guidelines so that you have a guide when preparing your recipe, but you must take into account the method you are using, the grinding, the water, the temperature, etc.
Our method: V60
Our grinder: EK43
Our water: Osmotized, 93ppm
We use 15 gr of medium ground coffee and 260 gr of water at a temperature of 96ºC. We pour the water in 2 times. One of 50 gr, we wait 30 seconds and then pour the rest of the water until it reaches 260 grams. The total infusion time should be between 2 and a half and 3 minutes.