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Ethiopia Bombe Gatta

Floral. Honeymelon. Prune. Maple Syrup.

Variety 74110/74112
Processing
Natural
Region Yirgecheffe
Altitude
1900-2100masl
Quantity 200g

About this coffee :

Bombe cherries are processed at Bombe Abore Washing Station situated next to Bonora river, which joins with the Gatta river upstream. I was lucky enough to visit the site, back in 2018. The station is one of the locations from which Daye Bensa spreads the knowledge of improving processing techniques geared towards quality.

The cherry delivered there grows between 1920 and 2020 meters above sea level. The beans are very dense, with heavy concentrations of the smaller screen sizes (the majority of the coffee screen sizes at 13-14) which reflects slow maturation at higher altitudes.

The washed Bombe is traditionally wet fermented for 36 to 72 hours and then dried on African beds with clean plastic mesh and sheet, for about 9 to 12 days to around 10% moisture. during the high sun, the beds are covered to prevent over drying.

Natural Bombe is made from well selected, ripe cherry. The cherry is floated upon reception to remove any low quality cherry. The cherry is then dried on African beds for 14 to 18 days. The cherries are locally hulled into unsorted natural beans and then transported to Addis for final sorting.

This is a superb fruity floral Ethiopia natural coffee. Beautiful maple syrup sweetness, pair with fruity notes of honey melon & prunes, finish with some floral qualities. A delightful coffee to start your day. 

Brewing Recipe :

Filter
Brewing ratio 1 : 15
Ground coffee 15g
Total water 225ml
Water temperature 92ºc
Brew time 2.30 minutes
Roast Date 20th of November

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