Filter roast: Super floral and peachy.
Espresso roast: It'll blow your socks off as an espresso-based drink!
We can probably all say that tasting a quintessential Ethiopian coffee for the first time was one of those ‘core memory’ moments. For us, it was the distinct Ethiopian blueberry and apricot jam thing that jump-started our palate into wanting to discover more, and that’s why we have such a soft spot for coffees like this. If you haven’t had one of those core memory moments yet, then today might just be the day!
This coffee is named after the Bombe Mountains which is the area where most of the farmers who grow and contribute cherry to this lot live and work. During processing the coffee is shade dried, resulting in consistent quality. This lot is produced in partnership with Daye Bensa exporters. They are a community-focused business that delivers a whole host of additional improvement initiatives, from bonus payments for farmers, rewarding consistency to investing in education and reforestation programmes.
Ok let’s talk about how this banger tastes. We’d usually reach straight for a filter brew with a coffee like this but trust us, it’ll blow your socks right off as an espresso-based drink. It’s got a super big body, ladles full of apricot jam, floral and peach vibes and a creamy hit to round things off nicely. This coffee is so versatile and will be up for the challenge however you choose to drink it!