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Bombe Washed - Ethiopia
€16.90
Incl. VAT plus international shipping rates (free shipping available)
For approx. international shipping times see our shipping overview
Roast degree
- Filter Coffee: Our lightest roast. Maximum complexity, no roasted aromas. Ideal for all filter preparations.
- Light Espresso: Focus is on complexity & aroma. Lively acidity, little roasted aromas. Ideal for all espresso preparations.
- Dark Espresso: Focus is on balance & body. Low acidity, classic roast. Ideal for all espresso preparations.
Grind size
We are happy to ship our Specialty Coffee as whole beans. If you need the coffee ground, please select the appropriate grind (filter, Aeropress, French Press, portafilter, stovetop pot). If your desired grind is not displayed, please write us a comment.
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- Flavor: Lemon iced tea, nectarine, vanilla (filter); Earl Grey, orange marmalade (espresso)
- Process: Washed
- Variety: Local Heirloom
- Origin: Bombe, Benata, Bensa, Sidama
- Importer: Nordic Approach
Harvest: 01.25-02.25
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A coffee with a clear acidity, delicate sweetness, and a powerful aroma. Filtered, it offers notes of lemon iced tea, ripe nectarine, and vanilla. When brewed as an espresso, floral nuances, a light citrus spice, and hints of orange marmalade emerge. The coffee comes from Bombe in the Sidama region and was grown at an altitude of 1900–2150 m. The altitude, cool climate, and selective harvesting create a cup profile that is typical of the region: precise, complex, and balanced—with fruity and floral notes typical of the southern Ethiopian highlands.
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The cherries for this coffee come from Bombe, located in the Bensa region of the Ethiopian Sidama Highlands. The farms are located at an altitude of 1,900 to 2,150 meters – a growing area with ideal conditions for slow-ripening cherries and complex cup profiles. The soils are fertile, reddish-brown, and well-drained; harvesting takes place from October to January, exclusively by hand. The coffee is processed directly on-site – either washed with clean spring water or processed naturally. Behind the coffee is Tariku Kare, a dedicated producer who not only focuses on quality but also is committed to his region. His team includes 20 permanent employees and around 600 seasonal workers – with a focus on fair conditions, educational opportunities, and sustainable development. This coffee was purchased through our partner Nordic Approach, whose sourcing arm Tropiq works closely with Tariku Kare. In addition to the Sidama region, we also source from West Arsi – each with its own processing stations on site.
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Sustainability
Our coffees are traceable back to the farm. We work with importers who share our values and focus on responsible cultivation and fair partnerships – with regard to environmental, social, and economic aspects.
Seasonality
We always buy our coffee seasonally. Our range changes several times a month to always roast the freshest beans. We want each coffee to highlight the specificity of its terroir.
Craft
Roasting is a craft and that's how we practice it. Our roasting team around the German Roastmaster of 2018, Kilian Seger, invests a lot of time in profile development and quality control.
OUR ROAST STYLES
