Bombe – Ethiopia

This lot from Bombe exemplifies our favorite qualities in well processed natural Ethiopian coffees – intense, candy-like sweetness with big, ripe fruit complexity while also maintaining outstanding balance and clarity. Expect zippy citric acidity, berry and stone fruit sweetness with a dense, juicy structure. 

Bensa, in the Sidama region of Ethiopia, is an idyllic place for growing coffee with high altitudes, fertile soil, and an optimal climate. Most of the coffee in this region is grown by smallholders using traditional methods, such as hand-picking the coffee cherries, before being brought together to be processed. The farms here are lush and forested, sitting on the slopes of Bombe mountain and surrounded by stunning vistas, it’s no surprise that coffees from this area are prized for their high quality and distinctive flavour profile. The region has even developed a reputation with roasters and coffee enthusiasts for producing high-quality coffees that are always beloved.

Bombe coffees are also known for having a higher percentage of the Mikicho varietal. An Ethiopian landrace variety that is thought to be closely related to 74110 but closely resembles the famous Geisha variety with larger beans and distinctive wavy leaves. This could be part of the charm that contributes to Bombe’s renowned tropical fruit and delicate floral notes but more genetic testing is needed to know for certain.

“The cherries are meticulously processed at the washing station, which for this natural lot involves density sorting, hand sorting on drying tables, and prolonged drying under the Ethiopian sun to achieve optimal moisture levels. Once processed, the coffee is dry-hulled, bagged, and transported to Addis Ababa for milling and export.”