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Ethiopia Bombe

13,50 51,00  inc. VAT

A light and refreshing coffee with a delicate floral aroma, a subtle sweetness reminiscent of peach iced tea and apricot, and a crisp, apple-like finish.

Cupping profile: peach iced tea, apricot, floral, apple

Bombe

Bombe is named after Bombe mountains in the Sidama region, which is located south from the Bombe washing station. This site is the culmination of several years of hard work and preparation from Sidama coffee man Asefa Dukamo and his family.

The outgrowers delivering to Bombe live high up in the lush and lovely Bombe mountain valley. They are part of a member organization consisting of 667 producers in various parts of the mountain range.

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Cherries

Bombe cherries are processed at Bombe Abore Washing Station situated next to Bonora river, which joins with Gatta river upstream. I was lucky enough to visit the site, back in 2018. The station is one of the locations from which Daye Bensa spreads knowledge of improving processing techniques geared towards quality.The cherry delivered here grows between 1920 and 2020 meter above sea level. Beans are very dense, with heavy concentrations of the smaller screen sizes (the majority of the coffee screen sizes at 13-14) which reflects slow maturation at higher altitudes.
Natural Bombe is made from well-selected, ripe cherries. The cherry is first floated upon reception to remove any low quality cherry, then dried on African beds for 14 to 18 days. The cherries are locally hulled into unsorted natural beans, and transported to Addis for final sorting afterwards.

About this coffee

Cupping score: 87.50

Farm: Keramo station
Producer: smallholders
Region: bensa, sidamo
Altitude: 1920 – 2020 MASL
Variety: heirloom
Processing: natural

Variety

Castilo – A leave rust-resistant variety that was developed for over two decades by Cenicafé in Colombia. Castillo is mainly found in Colombia and has high yields. It is popular amongst Colombian producers because of its rust-resistant character.

Natural process

Natural sundried, also called “natural process” or “dry process,” means drying coffee cherries whole without the intervention of water or machines to remove any of the fruit. Prior to drying, the cherries are picked, floated in water, and sorted to remove any under-ripe or overripe fruit.

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Weight
N/A
Roast Style

espresso, filter

Weight

250g, 1000g

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