Producer: Ayla Washing Station | Faysel A. Yonis
Region: Sidama | Bensa
variety: Kurume

For our new Ethiopia bomb we use a roasting style with which we combine both worlds of coffee. From the very first cupping, this coffee tasted like a tropical fruit salad: passion fruit, tangerine, orange and melon. This is exactly how the espresso should taste.

With light espresso roasts, the balance between sweetness, body and fruit is particularly important. Therefore we roast the Ethiopia bomb for 11 minutes and with a long development time of 2:30 minutes. This keeps the espresso nice and fruity without sharp acids. The roast level with an Agtron value of 84 is a Cinnamon Roast and comparable to that of a filter coffee. Due to the type of roasting, we have a delta of 49 Agtron points between the outside and inside color and thus manage to give the espresso enough body. Since the bomb is processed as a natural and we are working with a low load in the roaster, the starting temperature is 170 degrees Celsius. An average rate of rise of 8 describes the gentle application of heat.

Our new Ethiopian natural espresso takes its name from the village where the coffee is grown. The village of Bombe is located on Mount Bombe in the Harenna Forest in Sidama at an altitude of 2000m. Here the Yonis family works with 350 farmers on their Ayla Washing Station. Each farmer only produces around 100kg of Kurume coffee cherries a year. These are dried in the crystal-clear air on African Beds for around 18 days and are continuously moved and sorted. The result is a super cleanly prepared natural that tastes like passion fruit, tangerine and marzipan.

Bombe

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Bombe

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Bombe

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