Origin
Ethiopia
Region
Bensa District, Sidama
Crop height
2000 - 2400 m n.p.m.
Botanical variety
Heirloom
Processing
Anaerobic (Natural)
Q score
88
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Speciality Single Origin

Ethiopia Bombe Natural

15

question

Preferred preparation methods

V60
Aeropress

There’s more honey here than in Pooh’s home!

And it’s not even honey processing, it’s natural – supernatural, we could say.

We’ve been talking about our Ethiopian coffee a bit lately, because they’re great. Here Bombe is close to the classics, but with the thick sweetness of honey and lime!

We are pleased with this combination of pure taste with a honey twist, a really interesting coffee – when you try it for the first time, it raises your eyebrows and we like such reactions. Here you can feel a light ferment, characteristic of natural processing, does not cover anything, it tastes really clean and honey-like, and it is hard to stop at one cup.

Years of experience of the Bombe washing station give beautiful results and this coffee is one of them – natural processed closest to the classic washed coffee from Ethiopia, with thick sweetness, i.e. surprise in the comfort zone. We like such pleasant journeys!

The author of the recipes and stories Dawid Zadara, Head Roaster of HAYB Specialty Coffee Roaster from Warsaw.
Free Delivery on Orders Over100EUR

Sensory profile

  • Papaya
  • Honey
  • Lime

Our coffees from the Speciality Single Origin series are now packaged in accordance with their leading sensory profile – for ease of use, we have divided the flavors into 6 categories (5 + special) and we give points on each of them (below, 0-100). Check how exactly your coffee will taste!

Floral 20
Dried fruits 10
Tropical 70
How to prepare coffe?

Ethiopia Bombe Natural

Coffe
18g
Grinding
23. clicks (Comandante)
Water
300ml / 96*C
Pre-infusion
60ml / 40s
Time
2:45-3:00
Pour up to 150 / 300ml at 0:40 and 1:15, and end at 1:45. Stir twice with the pour-over after each sesh.
Coffe
17g
Grinding
27-30. clicks (Comandante)
Water
200ml / 96*C
Pre-infusion
-
Time
1:30 / 2:00
Reverse method. Pour 100 ml of water, add coffee and add the remaining 100 ml. Stir 5 times, spin and wait until 1:30.