Rosetta Roastery · Cape Town · South Africa
Bombe Anaerobic Natural, Ethiopia
Anaerobic processing can produce a particularly concentrated aromatic profile, with fermentation contributing to a particularly expressive aromatic profile that can be affected by excessive roast development. With coffees like this, the challenge is less about simply driving heat…
- Process
- Anaerobic, Natural
- Origin
- Ethiopia
- Altitude
- 1900–2400 m
- Variety
- Heirloom
- Price
- ZAR 420 (≈ ₹2,100) / 200 g
- Per 100 g
- ZAR 210 (≈ ₹1,050)
- Roasted in
- Cape Town, South Africa
- Format
- Beans or ground
- Stock
- In stock
How to brew it: V60
1Zpresso K-Ultra 0.8.1 · 15 g coffee · 250 ml water · 92 °C · 2:30–3:30
- Rinse the filter; discard the water. Add 15 g coffee, tare, start a timer.
- 0:00 — bloom with 45 g water. Swirl.
- 0:40 — pour in slow circles to 150 g.
- 1:15 — pour to 250 g. Swirl once to flatten the bed.
- Drawdown should finish by 2:30–3:30. Sour: finer. Bitter: coarser.
If you like this, try
- Colombia Night Owl - Decaf - Limited Stock · Rum Baba
- Ethiopia Halo Beriti · Rum Baba
- Ethiopia SuperNatural Micro-Lot · Dragonfly Coffee Roasters
- Guji Buku, Anaerobic Natural · Five Senses Coffee
- Korgua Estate - Papua New Guinea · Greater Goods Roasting
- Las Margaritas - Sudan Rume · Bean By Nation