When we first started roasting coffee, it was a coffee from the Sidamo region of Ethiopia that was a pivotal moment and actually led to a whole new way of approaching roasting. Sidamo coffees occupy a special place in our hearts.

At the washing station, freshly harvested cherries are pre-selected, then submerged in water. This floatation step helps remove underripe, overripe, and defective cherries. The remaining fruit is pulped and placed in fermentation tanks, where it undergoes a controlled wet fermentation for 48 hours.

Following fermentation and washing, the coffee — still in its parchment layer — is spread out on raised African drying beds. Over the course of 21 days, it is turned regularly to ensure even drying, protected from rain and strong midday sun.

Flavour Notes: Bergamot, Peach, Jasmine
Roasted For: Espresso
Producer: Bombe
Located: Sidamo
Varietal: Ethiopian Landrace
Processing: Fully Washed
Harvest: 2024/2025