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Ethiopia
Bombe

14,5058,00

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Variety HEIRLOOM
Altitude 1920-2020 masl
Process WASHED
Harvest JANUARY 2021
Notes Flat PeachHoneyOrange Blossom
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A very floral coffee with notes of orange blossom and lavender. We can also find sweet notes such as muscovado sugar and flower honey. On the palate, it is juicy with a honeyed acidity and a clean, floral finish with a note that reminds us of flat peach.

We are happy to say that the Ethiopian coffee season is here and this washed batch from the Bombe station is one of our favourites.

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.

This lot was wet fermented between 36 and 72 hours and then dried on African beds covered with clean plastic meth 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.





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.