Bombe, Bensa — Washed Ethiopia (Espresso Roast)

Grown in the village of Bombe, Bensa, this washed Ethiopian espresso highlights everything we love about high-altitude coffees — bright, balanced acidity and a refined fruit character.

In the cup, expect notes of bergamot, peach, and black tea, delivering a lively yet elegant espresso with exceptional clarity.

Ripe cherries are carefully sorted, pulped and mechanically washed without fermentation to preserve the purity of the terroir. The coffee is then dried for 12 days on raised African beds, turned hourly and shaded during the hottest hours. Once it reaches 11% humidity, it is rested to stabilise before hulling and export — a meticulous process that ensures both precision and freshness in every cup.

Notes: Bergamot, Peach, Black Tea

SCA Cup Score - 88

What is the roast recency?

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.