Another exquisite coffee from the Bombe station. Natural coffee lovers, this one is for you! It's thick, it's tactile, it's winey, everything you would expect from a natural processed coffee! Expect a complex cup with notes of berries, pineapple and candy.
Bombe is named after the Bombe mountains in the Sidama region. This lot was a cumulative hardwork of 750 smallholders in the Harena Forest. The cherries were hand sorted before they were delivered to the station, followed by drying and several rounds of sorting to remove unripe cherries. The drying process can take up to 21 days at high altitudes.
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