Bombe Bloom Ethiopia Natural is a single origin anaerobic natural coffee from Ethiopia's Bombe micro-region, roasted light-medium, with tasting notes of jasmine, dried stone fruit, and milk chocolate - SCA rated 87.25.

Grown by smallholder farmers at 2000–2300 MASL from uncatalogued heirloom Arabica varieties and finished through extended anaerobic fermentation, this specialty coffee opens with jasmine and dried stone fruit, moves through raisin and citrus, and settles into milk chocolate and nougat with a distinctive wine-like edge. Roasted in small batches on our Giesen WA6. Built for pour-over and French press, best enjoyed black.

About This Coffee

Ethiopia is the birthplace of Arabica coffee, and the Bombe micro-region in its southern growing belt is one of its most compelling expressions. Unlike single-estate origins, this lot is built from the combined harvest of an entire smallholder farming community — dozens of plots, each contributing its own heirloom genetic character and terroir influence to the final cup. That diversity is precisely what makes it special: no two harvests are identical, and no single varietal can replicate what this community produces together.

Processed as an anaerobic natural, ripe cherries are sealed in oxygen-free fermentation tanks before being spread to dry as whole fruit. This controlled fermentation intensifies the natural sweetness already present in Ethiopian heirloom cherry — pushing the cup well beyond what a classic sun-dried natural delivers. The result: jasmine and black tea-like florals up front, dried stone fruit and raisin through the mid-palate, and a nougat and milk chocolate finish with a light, wine-like booziness that's become a hallmark of well-executed anaerobic lots.

High altitude matters here. At 2000-2300 MASL, slower cherry maturation allows sugars to develop fully and acids to sharpen into bright citrus rather than flat sourness. Combined with the heirloom gene pool - landraces selected over generations for flavour, not yield - the result is a fruit-forward, floral coffee with genuine layered complexity rather than a single dominant note.

Roasted on a Giesen WA6 gas drum roaster with a light-medium profile designed to preserve floral top notes while developing enough sweetness to support the fermentation-driven character. Brewed correctly, it's one of the more memorable natural Ethiopians available in India today. For first-time anaerobic drinkers, the milk chocolate and nougat backbone keeps it approachable; for experienced specialty coffee drinkers, the depth rewards attention.

Producer Story

Bombe sits within Ethiopia's southern coffee belt, where altitude, volcanic soil, and an extraordinary diversity of heirloom varieties combine to produce some of the most naturally complex traceable coffees in the world. Farmers here work plots of a hectare or less, often intercropped with enset and maize - food crops that provide shade for coffee trees and food security for households. There is no single named producer behind this lot. It represents a farming community's collective harvest, delivered as ripe cherry to a shared processing station where selection, anaerobic fermentation, and drying happen under one roof. Ethiopia's tradition of natural processing has been practiced here for generations; the anaerobic step is a refinement of that tradition, not a departure from it.

Brew Guide

This single origin Ethiopian coffee performs best as a V60 or Kalita Wave pour-over — the open brew method gives its florals and fruit-forward character room to express fully. It also holds its own in a French press for drinkers who prefer a fuller, syrupy body. Best enjoyed black, without milk.

• V60 / Kalita Wave: 1:17 ratio · 90–92°C · medium-fine grind
• French Press: 1:15 ratio · 90–92°C · coarse grind
• AeroPress: 1:15 ratio · 88–90°C · medium grind

Specifications