12 oz / 340g - Single Origin

Tasting Notes: Pear, Clementine, Honey, Sweet Fruits

Altitude: 2250-2400 MASL

Process: Anaerobic Natural

Varietal: Heirloom

Region: Sidama, Bombe

About the region:
Bombe is located in the Bensa district of Ethiopia’s Sidama region, where coffee is grown between 2,250 and 2,400 meters above sea level. The area’s cool temperatures and long growing season allow cherries to mature gradually, contributing to dense beans and the expressive cup profiles for which Bombe and the wider Sidama region are known.

About the processing method:
This coffee undergoes an anaerobic natural process, where whole coffee cherries are sealed in oxygen-deprived fermentation tanks for a carefully controlled fermentation period. By limiting oxygen exposure, the cherries develop deeper fruit complexity while the sugars and mucilage interact more intensely with the seed. The coffee is then slowly dried on raised African beds, helping preserve clarity while enhancing the vibrant fruit character and sweetness that define this processing method.

Which grind should you choose?

Fine - Espresso machine, Moka Pot, Turkish Coffee

Medium - Standard Drip Machine, Aeropress

Coarse - French Press, Pour Over, Chemex, V60, Cold Brew

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