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

16

question

Preferred preparation methods

V60
Aeropress

Explosive newcomer!

It may not be our best joke, but this coffee is a BOMB.

Well, it is known that it is Ethiopia Bombe and this is such a premiere as a meeting with homies, those closer and cooler. Because we know each other like homies with Bombe!

We have never been disappointed with it, every year we order one coffee of the Bombe mountain range, and this year we took 4. And this is one of them – not as usual, because we like changes.

Usually, the classic washed Ethiopia was a representative of the area (although with additional dry fermentation), and this time our flagship proposal was anaerobic natural – interesting?

Well, it is very original, compared to what we are used to by Ethiopian coffees. Yellow – so we would say for a start – and it’s about fruity shades of course! The peaches that we usually expect at Bombe play here with pineapple and something like grape jellies – rather sweet, more like a juice than a tea.

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

  • Pineapple
  • Peach
  • Grape Jellies

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
Berry 20
Dried fruits 20
Tropical 40
How to prepare coffe?

Ethiopia Bombe

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.