Espresso
Ethiopia
Bombe Natural Espresso

15,5062,00

Clear

Variety 74219 / 74212
Altitude 1920-2020 masl
Process NATURAL
Harvest JANUARY 2021
Notes BlueberriesMangoPineapple
Clear

A very tropical coffee with notes of mango and pineapple. We can find sweet notes of blueberry jam and honey. In the mouth it is velvety with a sweet and honeyed acidity and a clean and floral finish that reminds us of lavender.

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 develop flavours and aromas more complex and interesting acidities. Lots of fruits and floral hints are found in these coffees.

Bombe producers are part of a member organisation consisting of 667 producers. After harvesting their cherries, they deliver their coffee to the Bombe washing station for it to be processed.

Natural Bombe is made from well selected, ripe cherry. The cherry is floated upon reception to remove any low quality cherry. The cherry is then dried on African beds for 14 to 18 days. The cherries are locally hulled into unsorted natural beans, and then transported to Addis for final sorting.

All our coffees with roasting for espresso can be prepared in your home Moka Pot with the recipe that you can find in the NOMAD at Home section.

If you have an espresso machine we recommend using 18 grams of coffee to extract 35 grams in a cup in a time of 28 seconds. We use a temperature of 93ºC with the help of 9 bars of pressure.

We offer you these guidelines so that you have a guide when developing a recipe, but you should bear in mind that it can change depending on the coffee machine you are working with, the grinder and the water you are using.

Our machine: La Marzocco, Linea PB
Our grinder: Victoria Arduino, Mythos One
Our water: Osmotized water, 110 ppm