Bombe Natural, Ethiopia

34.00 лв. Sale Save
Good for Филтър
Weight: 250 g

TASTING NOTES

Cocoa cream. Passion fruit. Plum.

VARIETY

Sidama

METHOD

Natural

ORIGIN

Sidama

ALTITUDE

1920-2020 М

PRODUCER

Bombe

ABOUT THE COFFEE

The Bombe washing station is located in the Sidama region. Sidama is located in the south of the country and coffee there grows between 1920 and 2020 meters above sea level which translates into a slow ripening of the cherries, which develop complex flavours and aromas and interesting acidities. Plenty of fruits and floral hints can be enjoyed in these coffees.

Process
Bombe producers are part of a member organisation consisting of 667 people. After harvesting their cherries, they deliver their coffee to the Bombe washing station for it to be processed.

Natural Bombe is made from well-selected ripe cherries. Upon reception, the cherries are subject to a floating selection process to remove any low-quality cherry. The cherries are then dried on African beds for 14 to 18 days. The cherries are locally hulled into unsorted natural beans, and then transported to Addis Abeba for final sorting.

ABOUT NOMAD

Jordi Mestre, the founder of Nomad Coffee, has spent two years working in the best coffee shops in the city. He decides to put everything he’s learned into practise and set up his own coffee cart, becoming a nomadic barista and serving coffee around some of London’s most legendary markets. Nomad Coffee is born. A year after starting his coffee venture in London, Jordi signed up for Spain’s National Barista Championship, winning first place at the finals in Madrid. One month later, with the support of his mentor, Rob Dune, he reaches 15th place in the World Barista Championship in Vienna. This opens the door to his first job as a roaster in the micro-roastery, Nude Coffee Roasters.
Jordi goes on to win Spain’s National Barista Championship for the second year running and he is sent to Melbourne, Australia to represent his country in the World Barista Championship. He decides to sell his coffee cart in London to transfer his experience to Barcelona.
Nomad opens its doors in Barcelona with its first shop, NOMAD COFFEE LAB, space where coffee is the only thing on the menu, flying the flag for third-wave speciality coffee in the city.
Fran González trains as a barista and that summer joins the team as Nomad’s first employee, eager to learn how to roast coffee alongside Jordi. Today, Fran is a partner in the company and Nomad’s Head of Coffee.

OUR COFFEE SELECTION
With Drekka, we embark on the adventure of roasting specialty coffee with a lot of enthusiasm and desire. As always, we will be uncompromising with selection and quality. #88pointsandabove

Taf Coffee, Athens, is the constant roster we have been working with for over five years. They are always present in our selection.

Every month we present one or more guest roasters because we believe that one should constantly try new coffees and roasting profiles from the best roasters in Europe.