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.

    ETHIOPIA - Bombe


    Tasting Notes: Blueberries, Lemonade, Lavender

    Farm: Bookkisa
    Region: Bensa, Sidama 
    Country: Ethiopia
    Varietal: Heirloom
    Altitude: 2000-2400 MASL
    Processing: Washed



    Espresso: 1:2 coffee to water, extracted in 28-32 secs 
    Filter: 60-65g coffee per litre of water, brewed for 3-4 mins


    7 Waterloo Place,

    Richmond Upon Thames, TW9 1EB,

    United Kingdom

    email: info@wanderlust-espresso.com

    Get Social ! ! !
    Keep up with our latest Wanders
    • Black Facebook Icon
    • Black Twitter Icon
    • Black Instagram Icon