Bombe

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.

Details

Format

Bean

Roast profile

Filter

Decaffeinated

No

Altitude

1900 - 2100 m.a.s.l

Variety

Heirloom

Notes

Pineapple, Melon, Tea

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 consi…