Ethiopia Bombe

our score

87

cup profile

Mango / Raspberry / Baked Yellow Fruit / Berries / Citrus / Dark Fruit / Caramel / Milk Chocolate

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Varietal

Ethiopian Heirloom

region

Sidama – Bensa

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Farm

Bombe – Smallholder Farmers

altitude

1,900 – 2,400 m

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Process

Anaerobic Natural

Roast

Omnia.

origin and provenance

Ethiopia Bombe comes from the Bombe area in the Bensa district, within the celebrated coffee-growing region of Sidama. Here, smallholder farmers grow coffee at elevations between 1,900 and 2,400 meters, where conditions encourage the cherries to ripen slowly and develop remarkable aromatic concentration.

The plants belong to the traditional Ethiopian Heirloom varieties, a group of local selections and native varieties that represent Ethiopia’s exceptional coffee genetic diversity and contribute to the complexity that distinguishes the finest lots from this origin.

This lot is processed using the Anaerobic Natural method, a contemporary take on the natural process that includes an anaerobic fermentation stage before the cherries are dried. The process accentuates fruitiness, sweetness, and aromatic depth while maintaining remarkable brightness in the cup.

Scoring 87 points from the SCA, Ethiopia Bombe is dense and sweet, with a particularly layered aromatic profile: mango, raspberry, baked yellow fruit, berries, citrus, and dark fruit, underpinned by the soft sweetness of caramel and milk chocolate.

A modern, expressive Ethiopian coffee that brings together Sidama’s floral, fruity character and the aromatic intensity of anaerobic fermentation.