A very tropical coffee with notes of mango and pineapple. We can find sweet notes of blueberry jam and honey. In the mouth it is velvety with a sweet and honeyed acidity and a clean and floral finish that reminds us of lavender. Natural Bombe is made from well selected, ripe cherry. The cherry is floated upon reception to remove any low quality cherry. The cherry is then dried on African beds for 14 to 18 days. The cherries are locally hulled into unsorted natural beans, and then transported to Addis for final sorting.
The Bombe washing station, also known as Abore, is named after Bombe mountains in the Sidama region, located south from the washing station. Sidama is located in the south of the country and coffee there grows between 1920 and 2020 meters above sea level. It translates into a slow ripening of the cherries, which develop flavours and aromas more complex and interesting acidities. Lots of fruits and floral hints are found in these coffees.