Description
Ethiopia’s Sidama region has a way of producing coffees that feel genuinely alive in the cup, and this one from the highlands near Bombe is a strong case for why. Grown by 626 smallholder farmers in the Bensa district at elevations between 1,900 and 2,200 MASL, Faficho Bombe is processed using the red honey method, which sits between washed and natural on the spectrum. Most of the fruit mucilage is left on the bean during drying, which adds sweetness and body while keeping the clarity of the underlying terroir intact. The result is bright and aromatic: jasmine, kiwi, lemon, and orange, with a juicy, almost effervescent quality that’s rare to come across. Roaster Basha Bekele pulled first crack at just 25 seconds of development to protect the coffee’s delicate fruit character, and it shows. This is a filter coffee worth slowing down for.What our staff is saying
We haven’t tried this one yet! Check back to see what we think!
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Origin Ethiopia |
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Quantity 250g (8.8 oz) |
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Process Red Honey |
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Altitude 2200 MASL |
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Roast Level Light |
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Recommended Brew Pour over, Filter |
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Producer Faficho Bombe |
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Variety Landrace |
Our Coffee Addicts Promise
We’re passionate about fresh, flavourful coffee and we know you are too. For the best taste, enjoy your coffee within approximately 6 weeks of the roast date.
Coffee naturally oxidizes slowly over time, but it can still be enjoyed beyond this window. Any beans older than six weeks from roast are clearly marked and automatically discounted, giving you a great value on quality coffee.
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