Ethiopia Bombe

About This Coffee

This coffee takes its name from the Bombe Mountains in Ethiopia. It comprises smallholder lots from the surrounding area that are processed at the Bombe washing station, owned and managed by Daye Bensa, an exporting company operated by brothers Asefa and Mulugeta Dukamo. This particular lot has been processed using the washed method with dry fermentation - after de-pulping, the coffee is transferred to a climate-controlled tank and left to ferment without the addition of water. The coffee grows at an altitude of 2040 meters and is made from Heirloom varietals. It offers a balanced, flavourful cup with peach iced tea vibes, accompanied by notes of jasmine, bergamot, blueberry, lemon, pink grapefruit, and cola.

Origin

Bombe (Ethiopia)

Flavor Notes

Jasmine, Blueberry, Peach, Lemon, Chocolate, Pink Grapefruit, Bergamot

Roast Level

—

Processing

Dry Fermentation

Typology

Arabica

Heirloom

Buy from Roaster

Coffee Central

Gavin Dow founded Coffee Central in Nottingham in 2003, initially as a San Remo equipment distributor and coffee wholesaler buying contract roasted coffee for the East Midlands. The shift to in house roasting came in 2011 with a 15kg Toper drum roaster, now expanded to twin 15kg drums plus a sample roaster. Head roaster Dean, a former chef in high end restaurant kitchens, joined in 2013 and brought a focus on quality and provenance. Green beans come through direct trade specialists DR Wakefield, Interamerican Coffees, and Falcon Specialty. The operation supplies espresso machines and freshly roasted coffee across Nottinghamshire, Derbyshire, and Leicestershire, with a constantly changing roster of single origin coffees alongside staple espresso blends.

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