W-Ethiopía Bombe Zion - Natural - Heirloom

This exceptional coffee comes from the village of Bombe, nestled in Ethiopia’s prestigious Sidama region. Grown at an altitude of 1,900 meters and shade-dried by DWD at their station, Bombe coffee benefits from a perfect environment that brings out its distinct and nuanced flavors. Known for its complexity, this coffee upholds the high standards associated with the Sidama appellation.

What makes Bombe coffee truly special is its **forest-grown** heritage, often referred to as "wild coffee." This sustainable method allows coffee plants to flourish naturally in shaded, forested areas, promoting biodiversity and preserving the ecosystem. Grown without synthetic fertilizers or pesticides, the beans develop unique flavor profiles influenced by the diverse flora and fauna. This approach not only results in outstanding coffee but also supports local communities and wildlife, offering a product that is both environmentally friendly and socially responsible. As consumers increasingly seek sustainability, forest coffee stands out as a choice that combines exceptional taste with conservation.

**About the Region**

The Wax General Trading station is located in Bombe village, Sidama, at an altitude of 1,950 meters. DWD meticulously processes coffee from local producers here, using various methods such as washed, plain, and anaerobic fermentation. Sidama’s long-standing coffee culture thrives in this region, where a mixed farming system allows farmers to cultivate both coffee and food crops, securing livelihoods.

Sidama is renowned for producing some of Ethiopia's finest coffees. Its high altitudes, ranging from 1,500 to 2,200 meters, combined with fertile volcanic soils and ideal weather conditions, make it perfect for growing premium Arabica coffee. The region’s heirloom varieties deliver diverse flavors, from fruity and floral to spicy, making Sidama a key player in Ethiopia’s coffee culture. Globally recognized for its high-quality, specialty coffees, Sidama is a true gem in the world of coffee.

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: Natural
Drying: Drying beds
Packaging: 60 kg - Jute bags
Altitude: 1,950 meters
Harvest Period: November - January
Type of Harvest: Manual
Score: 88
Aromatic Notes: Spicy (Licorice), Fruity (Plum, Fig, Blackcurrant), Floral (Violet), Sweet (Maple Syrup, Honey)

 To be added soon