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Our latest coffee is the Bombe, from Ethiopia. Named after the Bombe mountains in the Bensa district of the Sidama region in southern Ethiopia. This coffee is processed by a variation of the traditional washed process, but with no water used in temperature-controlled fermentation tanks after the fruit has been removed from the seed.
This results in a complex, fruity flavour coffee as well as the added bonus of using considerably less water. A complex coffee with florals you would expect from a high-grown Ethiopian coffee, with the dry fermentation added an extra oomph of fruitiness.