15,50€ – 62,00€
Fruity and floral. Aromas of berries, panela and pear. Creamy and clean. Lots of melon, pear and strawberry with hints of flowers.
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.
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.
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.
Grinder: Comandante 22 clicks
Water: Osmotized, 93ppm
We use 15 gr of ground coffee and 230 gr of water at a temperature of 95ºC. We pour the water in 2 times. First of 60 gr, we wait a minute and then pour the rest of the water until it reaches 230 grams. The total infusion time should be 2 minutes and 40 seconds.
Data of interest to check your recipe: TDS of 1,50 Extraction percentage of 20%. Commercial water recommendation: Bezoya water.