Alo Bombe

Grown in the village of Bombe, Bensa, this washed coffee, roasted for filter brewing, showcases the vibrant character of high-altitude Ethiopian washed coffees.
The cup is distinguished by a clean, balanced acidity, supported by a refined floral aroma.
The ripe cherries are carefully sorted, pulped, and then mechanically washed without fermentation to preserve the purity of the terroir. The coffee is then dried for 12 days on raised African drying beds, turned every hour and protected from the sun during the hottest hours. Once it reaches 11% moisture, it rests in a warehouse to stabilize its aromas before hulling and export.
Notes of jasmine, white peach, and sencha tea are present, resulting in a bright and elegant cup.