Our new Ethiopia Bombe was named after the mountains where it is grown. Its processing method—developed after Kenean (son of the owner of the Daye Bensa farm) visited the Antigu La Esperanza s in Guatemala—is a variation of the traditional washed process (in which the pulp is separated from the bean before drying) that does not add water to the tank during fermentation.
This “dry” fermentation process uses much less water and has contributed to the environmental sustainability of this production. The result is a rich and complex fruity flavor.
Our Recipe
ESPRESSO
Coffee: 17 g
In cup: 36 g
Ratio: 1:2
Temperature: 93°C
Time: 30 sec
V60 recipe
24 grams of coffee for 400 grams of water
Water at 92 degrees
Grind size 8.5/11
Bloom with 60 grams of water, wait 30 seconds, then pour in the remaining 400 grams of water; stir to loosen the grounds from the filter
Brewing time 3’30
Recipe based on results with La Marzocco Linea Classic and double filter holder
V60 FILTER
Serving Size: 24 g
; Grind: 8.5/11
Process:
- First pour (Blooming): 60 g / 30 sec
- Second pour: 400 g / up to 1 min 30 sec
- Stir to loosen the particles from the filter
Temperature: 92°C
Total time: 3.30 min
Recipe based on results with V60 02 / Mahlkonig mill EK43
AEROPRESS
Serving size: 17.5 g
Grind: 8/11
Temperature: 90°C
Process:
- Add coffee (inverted method)
- Add the water (200g)
- 0″ Stir three times
- 30″ Stir three times
- 90″ Insert the filter, turn the Aeropress upside down, and press down
Stir before drinking
Recipe based on results with Aeropress (inverted method) / Mahlkonig EK43 grinder
Leave us your comments
We have created this recipe to help you improve your experience enjoying our beans, but remember that coffee is not an exact science, so we invite you to experiment with your own and, if you feel like it, leave us your comments.
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