ETHIOPIA BOMBE
Dry fermentation
OMNI

12,5047,00

CUPPING NOTES

Sweet apricot, bergamot, black tea. Floral with a honey full body.

ROAST AND GRIND

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Description

ETHIOPIA BOMBE – THE COFFEE

COUNTRY > Ethiopia
REGION > Bensa, Sidama
FARM > Daye Bensa
ALTITUDE > 2000 – 2400 masl
VARIETY > Heirloom
PROCESS > Washed – Dry Fermentation

This coffee is named after the Bombe Mountains where it grows. This process, developed by Kenean (son of the owner of Daye Bensa farm) after he visited La Esperanza Antigua in Guatemala, is a variation on the traditional washed process (the pulp removed from the beans before drying) without adding water to the tank during fermentation. This is then a “dry” fermentation that uses a lot less water and has helped the environmental sustainability in its production. The result is a hearty, complex, and apparent fruit flavour.

Additional information

Weight

1kg, 250g

Grind options

Fine, Medium, Whole bean

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Dry fermentation
OMNI”

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