Origin
Ethiopia
Region
Bensa District, Sidama
Crop height
2000 - 2400 m n.p.m.
Botanical variety
Heirloom
Processing
Anaerobic (Washed)
Q score
88
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Speciality Single Origin

Ethiopia Bombe Washed

70.00

Only clean grips

The Bombe we were waiting for – the most classic of washed Ethiopian coffee.

There is no need to stand on eyelashes and slap triple somersaults forward – this is the kind of coffee we want to expect. It is not here to surprise, instead, it takes you on a journey to memories of that first, wonderful washed Ethiopia that appeared in your coffee life.

Tea-like and subtle, pure and classic – we won’t complain about trinkets, because we love them too, but such a return to what you already know can be a really refreshing experience.

Well, if you’ve already tried Ethiopia Bombe in previous years, it probably tasted like this – coffee in the first place, harmonious, but without a hint of boredom. For us, it’s a return to beautiful memories – as you can see, there are permanent (and beautiful) things in the world!

The author of the recipes and stories Dawid Zadara, Head Roaster warszawskiej palarni kawy HAYB Speciality Coffee.

Free delivery is available for all orders above 80EUR!

All orders placed before 2:00 pm are shipped on the same business day – this does not apply to products with the annotation “shipping in 48h” or “preorder”.

Available forms of delivery:
– pickup from HAYB roastery in Warsaw,
– courier companies: DPD, FedEx, GLS

Sensory profile

  • Jasmine
  • Lemon Cream
  • Honey Melon

Our coffees from the Speciality Single Origin series are now packaged in accordance with their leading sensory profile – for ease of use, we have divided the flavors into 6 categories (5 + special) and we give points on each of them (below, 0-100). Check how exactly your coffee will taste!

Floral 80
Tropical 20
How to prepare coffe?

Ethiopia Bombe Washed

Coffe
18g
Grinding
23. clicks (Comandante)
Water
300ml / 96*C
Pre-infusion
60ml / 40s
Time
2:45-3:00
Pour up to 150 / 300ml at 0:40 and 1:15, and end at 1:45. Stir twice with the pour-over after each sesh.
Coffe
17g
Grinding
27-30. clicks (Comandante)
Water
200ml / 96*C
Pre-infusion
-
Time
1:30 / 2:00
Reverse method. Pour 100 ml of water, add coffee and add the remaining 100 ml. Stir 5 times, spin and wait until 1:30.