Introducing Sidama Bombe, an Ethiopian coffee processed using the anaerobic washed method, grown in the Sidama region, specifically in the Bombe area. This coffee is of the Heirloom variety and is cultivated by a group of local smallholder farmers who carefully handpick the cherries at peak ripeness. It then undergoes a precise anaerobic fermentation, followed by washing and meticulous drying to preserve its complex flavor profile.

This coffee offers an elegant and balanced cup, featuring honey-like sweetness, and subtle notes of pear and clementine.