W-Ethiopía Bombe Lion - Washed - Heirloom

This coffee comes from the village of Bombe in Ethiopia’s renowned Sidama region, grown at an impressive altitude of 1,900 meters. Produced by DWD and shade-dried at their station, this coffee benefits from ideal environmental conditions, resulting in a unique and exceptional flavor profile. Known for its complexity, **Bombe coffee** is a reflection of the region’s esteemed reputation.

What makes this coffee even more special is its **forest-grown** cultivation method, where coffee plants thrive naturally under the canopy of trees in a shaded, forested environment. Often referred to as "wild coffee," this sustainable practice promotes biodiversity, protects the ecosystem, and uses no synthetic fertilizers or pesticides. The natural balance of the forest enhances the rich flavors of the beans, making it an environmentally friendly and socially responsible choice. As more consumers seek out sustainable options, forest coffee continues to gain popularity among those who value both exceptional taste and conservation.

**About the Region**

The Wax General Trading station, located in Bombe village within the Sidama region, sits at an altitude of 1,950 meters. Here, DWD carefully processes coffee from local producers, offering a variety of methods, including washed, plain, and anaerobic fermentation. Sidama’s coffee heritage is deeply rooted in a mixed farming system that ensures both coffee and food crop harvests, supporting the local community.

Sidama, in southern Ethiopia, is celebrated worldwide for its exceptional coffee. The region’s high altitudes, fertile volcanic soil, and temperate climate create perfect conditions for Arabica coffee cultivation. Heirloom coffee plants in Sidama produce an array of distinctive flavors—from fruity and floral to spicy—making this region a cornerstone of Ethiopia’s rich coffee culture.

Filter Brewing Recommendations
For filter coffee, we suggest waiting around 10 days post-roast. Our preferred method is using a small V60 cone with 13-15 grams of coffee and 210-250 grams of water. Aim for three pours and an overall brew time of around 2:30 minutes. If your coffee tastes dry, try a coarser grind.

Need more guidance? We’re here to help.

Origin: Ethiopia
Zone: Sidama
Woreda: Bensa
Farm: Bombe
Exporter: DWD
Species: Arabica
Variety: Heirloom
Process: Washed
Drying: Drying beds
Packaging: 60 kg - Jute bags
Altitude: 1,950 meters
Harvest Period: November - January
Type of Harvest: Manual

 To be added soon