Our new Ethiopia Bombe was named after the mountains where it grows. Its process developed after Kenean (son of Farm Daye Bensa's owner) visited La Esperanza Antigua in Guatemala, is a variation of the traditional Washed process (the pulp is separated from the bean before drying) that does not add water to the tank during fermentation.
This "dry" fermentation uses much less water in the process and has helped the environmental sustainability of this production. The result is an abundant and complex fruity flavor.
Our recipe
ESPRESSO
Coffee : 17g
In cup: 36g
Ratio: 1:2
Temperature: 93ºC
Time: 30 sec.
Recipe for v60
24 grams of coffee for 400 grams of water
Water at 92 degrees
Grind 8'5/11
Blooming of 60 grams of water wait 30 seconds and pour up to 400 grams of water, stir to detach the beans from the filter
Infusion time 3'30
Recipe based on results with La Marzocco Linea Classic and double filter holder
V60 FILTER
Dose: 24g
Grind: 8,5/11
Process:
- First pour (Blooming): 60g / 30 sec.
- Second pour: 400 g / up to 1 min 30 sec.
- Stir to remove the grains from the filter
Temperature: 92ºC
Total time: 3.30 min.
Recipe based on results with V60 02 / Mahlkonig mill EK43
AEROPRESS
Dose: 17.5g
Grind: 8/11
Temperature: 90ºC
Process:
- Add coffee (inverted method)
- Add the water (200g)
- 0″ Stir three times
- 30″ Stir three times
- 90″ Set filter, rotate Aeropress and press.
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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