Our latest coffee from Ethiopia is the Bombe. Named after the Bombe Mountains in the Bensa District of the Sidama Region in Southern Ethiopia.
 
This coffee is processed by a variation of the traditional washed process, but with no water used in temperature-controlled fermentation tanks after the fruit has been removed from the seed. This results in a complex, fruity flavour coffee as well as the added bonus of using considerably less water.
 
A complex coffee with florals you would expect from a high-grown Ethiopian coffee, with the dry fermentation added an extra fruitiness.