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HomeCoffeesBENSA BOMBE | Espresso 250g
Sidama · Ethiopia

BENSA BOMBE | Espresso 250g

Natural Heirloom, grown at 1900 to 2200 masl

Roasted by AGÁTA Rösterei & Cafe

Available now· checked 3 Aug
Washing StationRoaster-stated
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Details

RoasteryAGÁTA Rösterei & Cafe· Mannheim, Germany
Washing StationAyla Washing Station, Sidama, Ethiopia?
Producerkleine Kaffeefarmer
ProcessNatural✓
Harvest—
Altitude1900 to 2200 masl✓
ClimateTropical savanna
VarietiesHeirloom✓
RoastEspresso✓
Tasting notestropical fruits, bergamot, strawberry✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

3NOTES
  • tropical fruits
    Fruity
  • bergamot
    Floral › Black Tea
  • strawberry
    Fruity › Berry › Strawberry

Supply Chain

  1. Washing Station

    Ayla Washing Station, Sidama, Ethiopia

    Grown by kleine Kaffeefarmer

  2. Roastery

    AGÁTA Rösterei & Cafe

  3. Coffee· viewing

    BENSA BOMBE | Espresso 250g

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarSamii Bensa Athiopien EspressoESPRESSO ~ Bombe Abore Natural | Sidama, EthiopiaEthiopia | BombeEthiopia Bombe Heirloom Washed 1BENSA BOMBEBochesa Athiopien EspressoMore from this farmAyla Washing Station14 moreSame variety, exploredHeirloom989Similar flavour profiletropische Früchte, Bergamotte, Erdbeere6Same processNatural7627From the same originEthiopia3749More from this roasterAGÁTA Rösterei & Cafe10 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessNaturalAltitude1900 to 2200 maslRoastEspresso
V60Filter
Standard
Dose15 gWater250 gRatio1:16.7Temp93°CTime2:45
Grindmedium-fine
  1. 0:00bloom 45 g, 45 s
  2. 0:45pour to 150 g
  3. 1:30pour to 250 g

“Clean and bright: the all-rounder.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability