Alo Bombe [ZFWA] - Ethiopia

Grown in the village of Bombe, in Bensa, this washed coffee, roasted for filter, highlights all the liveliness of high-altitude Ethiopian washed coffees.
The cup is distinguished by a clean and balanced acidity, supported by a floral and refined aromatic profile.
The ripe cherries are carefully sorted, pulped, and then mechanically washed without fermentation to preserve the purity of the terroir. The coffee is then dried for 12 days on raised African beds, turned every hour and protected from the sun during the hottest hours. Once it reaches a moisture content of 11.1 TPH, it rests in a warehouse to stabilize its aromas before hulling and export.
It features notes of jasmine, white peach and sencha tea, for a lively and elegant cup.