Super tropical and luscious aroma. We find notes of cocoa cream, loquat, and wild fruits, as well as a floral and grape touch when it comes into contact with water. On the palate, it is elegant and fruity, with juicy acidity and a sweet aftertaste of passion fruit and blue flowers. Enjoy it as espresso or filter.
The Bombe washing station is located in the Sidama region. Sidama is located in the south of the country and coffee there grows between 1920 and 2020 meters above sea level which translates into a slow ripening of the cherries and leads to them developing complex flavours, aromas and interesting acidities. Plenty of fruits and floral hints can be enjoyed in these coffees.
Process
Bombe producers are part of a member organisation consisting of 1022 people. 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 cherries. Upon reception, the cherries are subject to a floating selection process to remove any low-quality cherries. The cherries are then dried on African beds for 14 to 18 days. The cherries are locally hulled into unsorted natural beans, and then transported to Addis Abeba for final sorting.
At the time of replicating the recipe, there are different variables that can interfere with the final result of your cup, such as the roast date, conservation of the beans, environment, water, etc. It is important to remember that all these factors can have an influence and you may have to make small adjustments to replicate this recipe.
Method: Aeropress
Grinder: Mahlkönig EK43 Grind size: 12
Recommended mineral water: Viladrau
We have used 18 grams coffee and 270 grams water.
Add the water in two pours. First pour 75 gr, with a spoon, mix three times, continue adding the rest of the water in a total time of one minute, mix another three times, and by the time we reach one minute and thirty seconds start the brewing process, the final extraction time should be two minutes and thrty seconds. Through this recipe we managed to obtain a 1,26% TDS and an extraction percentage of 20,40
