Espresso Recipe | Etiopía Bombe

In this post, we bring you a new espresso recipe to brew a complex, round and caramel sweetness coffee. Our new dry fermentation washed Etiopía Bombe is great to drink with milk or by itself as it has a round structure with sweet notes of bergamot, apricot and dark chocolate.

The recipe

  • Dose: 18 g
  • Yield: 44 g
  • Time: 28 – 30 seconds
  • Temperature: 94.5ºC

TDS: 7.84% with an extraction of 19.16%

Recipe using La Marzocco Line PB ABR and Victoria Arduino Mythos One grinder.

The coffee

This coffee has gone through a variation of the washed process where the cherries ferment without soaking in water. It was developed by Keenan, a member of one of the biggest speciality coffee exporters in Ethiopia, after travelling to Guatemala and observing their washed protocols. For this process, the coffee is rested in air-conditioned fermentation tanks after pulping. Fermentation kickstarts faster than normal in the warm air environment obtaining a fruitier and more complex flavor profile.

We hope you love it. We will see you soon.

Leave your comments

We’ve 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 yourself and, if you feel like it, let us know your feedback.

Discover more recetas, news, and practical advice on how to enjoy specialty coffee and chocolate bean-to-bar.

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