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Bombe

Bombe

In 2018, Tomas established an onsite washing station, elevating control and quality of his lots: berry acidity & a layered body.

£15.00
£15.00
Sale Sold out
Volume

Character

We taste summer berries and cacao.

Brewing

Recommended for espresso and filter.

Resting

We recommend resting our coffee inside its sealed bag for a minimum of 21 days to enjoy the best results.

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Onsite washing station.

Smallholder Tomas Ganamo, a devoted coffee farmer, lives and works in the picturesque Bombe district of Sidama.

Since inheriting a six-hectare farm from his father in 1991, Tomas has upheld the region's rich coffee-growing heritage.

In 2018, Tomas took a big step toward improving his coffee. He set up his own mill on the farm, giving him the freedom to process his cherries with care and attention, ensuring the highest quality output.

The Producer

Tomas Ganamo operates a six-hectare farm, where he embraces a multi-crop and organic farming philosophy. By enriching the soil and fostering a diverse, balanced ecosystem, he not only sustains the land but also enhances the quality of his coffee.

The cherries are carefully laid out on raised beds to dry under the sun. As they dry, workers meticulously sort through them, removing any damaged or unripe cherries by hand.

Regular raking ensures consistent drying, with the process typically taking around 16 days to complete.

  • Production Data

    Produced by Tomas Ganamo
    Region - Sidama
    Grown at 2090-2200 masl
    Varietal - Heirloom
    Harvest - February 2024
    Process - Natural

  • Natural

    Ripe cherries are washed and then pulped to remove the majority of skin and fruit from the bean before its fermented.

    Fermentation is brief and helps to remove any remaining material from the pulping process as well as adding complexity to the coffee.

    The coffee is then washed and sun-dried, mechanically dried, or a combination of the two until the desired moisture level is reached.

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