Fruity and floral. Aromas of forest fruits, panela, and peach. On the palate, it is juicy and clean. We find plenty of blackberries, pineapple, and panela, with a floral touch that lingers throughout the cup.
We’re happy to bring back this washed lot from the Bombe station to our menú.
The Bombe washing station, also known as Abore, is named after Bombe mountains in the Sidama region, located south from the washing station. Sidama is located in the south of the country and coffee there grows between 1920 and 2020 meters above sea level. It translates into a slow ripening of the cherries, which helps to interesting aromas and acidities. Lots of fruits and floral hints are found in these coffees.
Process
Bombe producers are part of a member organization consisting of 667 producers. After harvesting their cherries, they deliver their coffee to the Bombe washing station for it to be processed.
This lot was wet fermented between 36 and 72 hours and then dried on African beds covered with clean plastic mesh and sheet between 9 and 12 days to around 10% moisture.
During the sun, beds are covered to avoid an over drying of the coffee.
At the time of replicating the recipe, there are different variables that can interfere with the final result of the cup, such as the roast date, bean conservation, environment, water, machine condition, etc. It is important to remember that all these factors can have an influence and that you may have to make small adjustments to replicate this recipe.
Recipe
18 gr in
38 gr out
28 seconds
Machine: Sage, Barista Pro
Grind number: 17
Grinding time: 10
Recommended mineral water: Lanjarón
TDS and extraction percentaje: 9,57 / 21, 02%
