Bombe Q1 Anaerobic

About This Coffee

This microlot comes from the Sidama region of Ethiopia, specifically from the Daye Bensa area. Produced by Ato Dukale at the DWD washing station in the small village of Bombe at 1950 meters altitude. The coffee is Heirloom variety processed using anaerobic natural fermentation. Meticulously selected cherries are washed to remove floaters, then placed in hermetically sealed tanks for 120 hours. Fermentation continues for 7 days until pH reaches 3.8, with tanks maintained at 15-18°C in concrete water baths. Quick drying initially reduces moisture to 35%, then cherries are shade-dried on African beds for 30 days until reaching 12% humidity. Flavor notes include strawberry, blueberry, plum, and citrus with fruity, juicy, and vinous characteristics.

Origin

Sidama (Ethiopia)

Bombe (Ethiopia)

Flavor Notes

Blueberry, Strawberry, Citrus Fruit, Chocolate, Honey, Plum, Strawberries, Blueberries

Roast Level

—

Processing

Natural, Natural Anaerobic, Anaerobic Natural, Anaerobic Fermentation

Typology

Arabica

Heirloom

Buy from Roaster

Kima Coffee

Rabi Aouam trained as a barista starting in 2010, won the Andalusian Barista Championship in 2014, and began roasting commercially in 2018 without a fixed space. By 2021 he had a roastery and tasting room in the center of Malaga, and the operation quickly gained momentum. Kima was named Best Specialty Coffee of Spain in 2024 and ranked in the top 100 coffee destinations worldwide by Neodrinks in 2025. Rabi works exclusively with 100% Arabica specialty coffee, hand roasting each batch and selecting from a wide range of origins that includes rare varietals like Geisha from Colombia and Wild Orchid Liberica from Vietnam. An in house academy trains professionals from the hospitality sector, with baristas traveling to Malaga specifically for the courses. The philosophy is direct: flavor, traceability, zero artifice.

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