For our latest Ethiopian coffee we you the ‘Bombe’, named after the Bombe mountains in Sidamo, south Ethiopia.
WASHED X DRY FERMENTATION
The Bombe was produced by farm owner Daye Bensa, who utitlizes a specialist processing method originally developed in Guatemala. It is known as Dry fermentation, which combines traditional Washed processing methods with an added twist of fermentation. Once the cherries are pulped as per the normal Washed process, they are stocked in tanks with no added water (or dry). This begins the process of Dry fermentation, whereby the coffee beans rest in a controlled environment as they marinate together in a sort of fruit seed compote.
Can you taste it?
This unique washed and dry processing method combined with the regions already high quality led produce has resulted in a coffee both complex and fruity. You can expect tasting notes of peach tea, bergamot with a cream honey body.
Due to its light and delicate flavour we recommend trying this coffee black to accentuate this, whether on filter or espresso. Of course if your prefer coffee with milk it still taste great, so each to their own.
We recommend consuming this coffee between weeks 2 to 4 after its roast date, but of course, try it before or after too.