For our latest Ethiopian coffee we you the ‘Bombe’, named after the Bombe mountains in Sidamo, south Ethiopia.

WASHED X DRY FERMENTATION
The Bombe was produced by farm owner Daye Bensa, who utitlizes a specialist processing method originally developed in Guatemala. It is known as Dry fermentation, which combines traditional Washed processing methods with an added twist of fermentation. Once the cherries are pulped as per the normal Washed process, they are stocked in tanks with no added water (or dry). This begins the process of Dry fermentation, whereby the coffee beans rest in a controlled environment as they marinate together in a sort of fruit seed compote.

CAN YOU TASTE IT?
This unique washed and dry processing method combined with the regions already high quality led produce has resulted in a coffee both complex and fruity. You can expect tasting notes of peach tea, bergamot with a cream honey body.

OUR RECOMMENDATION
Due to its light and delicate flavour we recommend trying this coffee black to accentuate this, whether on filter or espresso. Of course if your prefer coffee with milk it still taste great, so each to their own.

We recommend consuming this coffee between weeks 2 to 4 after its roast date, but of course, try it before or after too.

Bombe, Ethiopia

We roast banging 85+ scoring coffees, served up from a hidden urban jungle in London. That's the Long & Short™ of it.

At Long and Short our story and goal is simple. We understand great coffee starts and ends with the bean. With a passion for all things coffee we aim to bring speciality coffee to the masses and show consumers what great coffee really tastes like. We offer coffee where quality is prioritised in every process from bean to cup, from sourcing the highest scoring beans to expertly and freshly roasting them. Our ultimate goal is to produce the highest standard of coffee that can be enjoyed by everyone. 

Bombe, Ethiopia

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Bombe, Ethiopia

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