SOE (Seasonal) – Ethiopia Bombe Washed
Price range: RM55.00 through RM220.00
| Variety | Heirloom |
| Country | Ethiopia |
| Processing | Washed |
| Region | Bombe |
| Altitude | 1,920 – 2,200 m |
| Roast Level | Medium Roast |
| Tasting Notes | Chamomile, Bergamot, Dried Longan, Black Tea |
| Quantity | 200g/1000g |
Brewing Size Guide
| BREWING METHOD | BREW TIME | COFFEE TO WATER RATIO | BOTTOM-TOP SIEVE |
| Pour Over | 3:40 min | 1:16 | 400 – 800 µm |
| French Press | 10:00 min | 1:13 | 600 – 1000 µm |
| AeroPress | 2:20 min | 1:15 | 500 – 900 µm |
| Moka Pot | 1:30 min | 1:11 | 350 – 700 µm |
| Drip Brewer | N/A | 1:17 | 400 – 900 µm |
| Espresso | 0:26 min | 1:2 | 250 – 500 µm |
| Cold Brew | 16 hours | 1:10 | 600 – 1100 µm |
| Syphon | 1:40 min | 1:15 | 400 – 800 µm |
Chamomile, Bergamot, Dried Longan, Black Tea
| Variety | Heirloom |
| Country | Ethiopia |
| Processing | Washed |
| Region | Bombe |
| Altitude | 1,920 – 2,200 m |
| Roast Level | Medium Roast |
| Tasting Notes | Chamomile, Bergamot, Dried Longan, Black Tea |
| Quantity | 200g/1000g |
About This Coffee :
Ethiopia Bombe Washed
Origin: Bombe, Sidama, Ethiopia
Altitude: 1,920 – 2,200 m
Variety: Heirloom
Processing Method: Washed
Flavor Profile: Chamomile, Bergamot, Dried Longan, Black Tea
Region and Farm Introduction: Bombe is one of Sidama’s most celebrated coffee-growing areas, renowned for producing elegant high-elevation coffees with floral aromatics and tea-like complexity. Cool temperatures, fertile soils, and slow cherry maturation contribute to remarkable cup clarity and refined acidity.
Coffee from Bombe is primarily produced by smallholder farmers cultivating traditional Ethiopian heirloom varieties and delivered to washing stations for meticulous sorting and processing. The region has gained strong recognition in specialty coffee for expressive washed profiles with delicate floral and tea-like characteristics.
Processing Method Features: This coffee is processed using the washed method, where ripe cherries are depulped, fermented to remove mucilage, then slowly dried on raised beds. This method emphasizes transparency, floral definition, and elegant structure.
In the cup, delicate chamomile and bergamot aromatics are layered with the honeyed sweetness of dried longan and a refined black tea finish, creating a clean, tea-like and sophisticated profile.
| Pack Quantity |
200g ,1000g |
|---|
Each Brewing Method Grind Size Reference
| BREWING METHOD | BREW TIME | COFFEE TO WATER RATIO | BOTTOM-TOP SIEVE |
| Pour Over | 3:40 min | 1:16 | 400 – 800 µm |
| French Press | 10:00 min | 1:13 | 600 – 1000 µm |
| AeroPress | 2:20 min | 1:15 | 500 – 900 µm |
| Moka Pot | 1:30 min | 1:11 | 350 – 700 µm |
| Drip Brewer | N/A | 1:17 | 400 – 900 µm |
| Espresso | 0:26 min | 1:2 | 250 – 500 µm |
| Cold Brew | 16 hours | 1:10 | 600 – 1100 µm |
| Syphon | 1:40 min | 1:15 | 400 – 800 µm |
So, How Do You Know What Grind To Use?
Here’s a handy guide. Save it to your phone, share it with all your friends. You’ll never need another guide!
- Coarse: Coarse grinds are chunky pieces of coffee beans, similar to coarse sea salt
- Medium-Coarse: Saddling between coarse and medium, this grind looks like rough sand
- Medium: The middle of all grind sizes, medium grounds are similar to the consistency of sand
- Medium-Fine: The medium-fine grind is a staple grind size, with texture like table salt
- Fine: Finer than table salt, fine grind is typically the size of most pre-ground coffee
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