Ethiopia Bombe

Ethiopia Bombe comes from the Bombe coffee-growing area in the Bensa district of the renowned Sidama region. Coffee is produced here by smallholder farmers at elevations ranging from 1,900 to 2,400 metres above sea level, where cooler temperatures encourage slow cherry maturation and remarkable aromatic development.

The coffee trees belong to traditional Ethiopian Heirloom varieties, a diverse group of local landraces and selections that reflect Ethiopia’s extraordinary coffee genetics and contribute to the complexity for which the country’s finest lots are celebrated.

This lot undergoes an Anaerobic Natural process, a contemporary interpretation of Ethiopia’s traditional natural method in which fermentation takes place in an oxygen-restricted environment before the cherries complete their drying stage. This approach intensifies fruit character and sweetness while retaining the vibrant character of the origin.

Scoring 87 SCA points, Ethiopia Bombe is dense and sweet, revealing multiple layers of mango, raspberry, baked yellow fruit, garden berries, citrus and dark fruit, rounded by smooth notes of caramel and milk chocolate.

A modern and expressive Ethiopian coffee that combines Sidama’s distinctive fruit-driven character with the aromatic intensity of anaerobic fermentation.