Ethiopian Bombe Dry Fermentation
Single origin, 100% Arabica, Speciality Coffee.
Altitude: 2000 – 2400m
Grapefruit, jasmine, sherbet.
Named after the Bombe Mountains where the coffee is harvested, the process of this coffee was inspired by those at La Esperanza Antigua; a variation on the traditional washed process, whereby no water is added to the tank during fermentation, hence a “dry” fermentation. Coffee is rested in a climate controlled tanks post de-mucilaging. Due to the warm air environment, fermentation kick-starts at a faster rate, resulting in a hearty and complex red fruit flavour, while still being washed of its pulp. Thanks to using significantly less water, the surrounding environmental sustainability is vastly improved. Bombe maintains a strict dedication to producing quality over quantity, which is very apparent in its profile!
Click here for more single origin coffees.