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 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: Origami
Grinder: Mahlkönig EK43
Recommended mineral water: Bezoya
We have used 18 grams coffee and 270 grams water.
Add the water in three pours. First pour 45 gr followed by a “spin rao”, by the time we reach 35 seconds we begin a second pour of 170 grams, the third and final pour of the rest amount of water should be made at 1 minute and 10 seconds. Following this recipe should lead you to a final brewing time of 3 minutes and 45 seconds, we ended up with a TDS of 1,37% and an extraction percentage of 20,53.
