Bombe

OriginEthiopia

Roast levelLight

ProcessNatural, Spontaneous Fermentation

Summary

This coffee comes from the Sidama region, Bensa district in Ethiopia, sourced from the Ayle Bombe community washing station which collects daily harvest from approximately 800 smallholder farmers. Each farmer cultivates less than 1 hectare with up to 1500 coffee shrubs, without chemicals or pruning, making it organic by nature. Processing is dry/natural with spontaneous fermentation. Coffee cherries are hand-sorted, spread on raised beds, and turned every 2-3 hours during the first days for even drying, then dried for 4-6 weeks depending on weather. Varieties include Arabica with local indigenous heirloom varieties. Flavour notes: pineapple, melon, black tea. Recommended for filter brewing.

AI-assisted description, based on roaster & cupping data.

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Details

FormatBean

Roast profileFilter

DecaffeinatedNo

Altitude1900 - 2100 m.a.s.l

VarietyHeirloom

NotesPineapple, Melon, Tea

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The roaster

Casino Mocca

Casino Mocca is one of Hungary's specialty heavyweights — Budapest-based since 2013, started by former barista competitors who wanted the country to have consistent, properly current specialty roasting. They focus on single origins with real origin character, roasted with a progressive, slightly experimental streak, and rotate seasonal releases you can get on a two- or four-weekly subscription. You'll find their coffee poured in good cafés across Hungary and they're well known around Europe, with education and hands-on partnerships baked into how they work. Sold direct online too. If you want to taste what modern Hungarian specialty coffee is about, Casino Mocca is essential.

AI-assisted description, based on roaster & cupping data.

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