TANAT - Bombe [Anaerobic] | Ethiopia
Ethiopia — Tamiru Tadesse Bombe Heirloom (Anaerobic)
Tastes Like — 🍓 Strawberry • 🫐 Blueberry • 🍍 Tropical Fruit
DETAILS
- Producer: Tamiru Tadesse
- Farm / Station: Bombe Processing Station
- Region: Bensa, Sidama, Ethiopia
- Varietal: Ethiopian Heirloom
- Process: Anaerobic (120 hours)
- Size: 200g
INTRO
From the village of Bombe in the high-altitude Bensa region of Sidama comes this explosive anaerobic lot from Tanat. Processed by Tamiru Tadesse — the head of the Bombe processing station and one of the pioneers of bringing this region's coffees to European markets — the coffee underwent 120 hours of anaerobic fermentation, producing an intense and complex cup brimming with ripe fruit.
The result is an emphatic, fruit-forward profile: strawberry, blueberry and tropical fruits combine in a syrupy, vibrant expression of Ethiopian coffee at its most exuberant. Roasted for filter, it is a coffee of real presence and energy.
THE PRODUCER
Tamiru Tadesse heads the Bombe processing station in Ethiopia's Bensa region, one of the most celebrated new terroirs in specialty coffee. The Bombe station works with smallholder farmers in the surrounding area, processing their cherry with precision and consistency. Tamiru introduced Bombe coffees to the European specialty market in 2024, and they have rapidly gained recognition for their exceptional quality and intensity.
The Bensa region enjoys a privileged combination of high altitude, ideal microclimate and rich volcanic soils — conditions that allow coffee cherries to ripen slowly and develop deep aromatic complexity. The coffees produced here are distinctive: bold, fruit-driven, and immediately expressive of their terroir.
THE PROCESS
The Anaerobic process at the Bombe station involves:
- 🍒 Selective Harvest — Cherries hand-picked at optimal ripeness
- ✅ Sorting — Defective and underripe cherries removed
- 🧪 Anaerobic Fermentation — Whole cherries sealed in oxygen-free tanks for 120 hours, intensifying fruit character
- ☀️ African Bed Drying — Slow drying on raised beds following fermentation
The extended 120-hour anaerobic fermentation is key to this coffee's explosive character, producing the intense tropical and red fruit notes that define the profile.
THE CUP
An explosive and complex cup defined by its intensity. Ripe strawberry and blueberry dominate the palate, with tropical fruit notes adding brightness and depth. The 120-hour anaerobic fermentation gives the coffee a pronounced sweetness and syrupy body, balanced by a clean finish. A bold, adventurous filter coffee for those who love fruit-forward intensity.
Flavour Notes
- 🍓 Strawberry
- 🫐 Blueberry
- 🍍 Tropical Fruit
Ethiopia — Tamiru Tadesse Bombe Heirloom (Anaerobic)
Tastes Like — 🍓 Strawberry • 🫐 Blueberry • 🍍 Tropical Fruit
DETAILS
- Producer: Tamiru Tadesse
- Farm / Station: Bombe Processing Station
- Region: Bensa, Sidama, Ethiopia
- Varietal: Ethiopian Heirloom
- Process: Anaerobic (120 hours)
- Size: 200g
INTRO
From the village of Bombe in the high-altitude Bensa region of Sidama comes this explosive anaerobic lot from Tanat. Processed by Tamiru Tadesse — the head of the Bombe processing station and one of the pioneers of bringing this region's coffees to European markets — the coffee underwent 120 hours of anaerobic fermentation, producing an intense and complex cup brimming with ripe fruit.
The result is an emphatic, fruit-forward profile: strawberry, blueberry and tropical fruits combine in a syrupy, vibrant expression of Ethiopian coffee at its most exuberant. Roasted for filter, it is a coffee of real presence and energy.
THE PRODUCER
Tamiru Tadesse heads the Bombe processing station in Ethiopia's Bensa region, one of the most celebrated new terroirs in specialty coffee. The Bombe station works with smallholder farmers in the surrounding area, processing their cherry with precision and consistency. Tamiru introduced Bombe coffees to the European specialty market in 2024, and they have rapidly gained recognition for their exceptional quality and intensity.
The Bensa region enjoys a privileged combination of high altitude, ideal microclimate and rich volcanic soils — conditions that allow coffee cherries to ripen slowly and develop deep aromatic complexity. The coffees produced here are distinctive: bold, fruit-driven, and immediately expressive of their terroir.
THE PROCESS
The Anaerobic process at the Bombe station involves:
- 🍒 Selective Harvest — Cherries hand-picked at optimal ripeness
- ✅ Sorting — Defective and underripe cherries removed
- 🧪 Anaerobic Fermentation — Whole cherries sealed in oxygen-free tanks for 120 hours, intensifying fruit character
- ☀️ African Bed Drying — Slow drying on raised beds following fermentation
The extended 120-hour anaerobic fermentation is key to this coffee's explosive character, producing the intense tropical and red fruit notes that define the profile.
THE CUP
An explosive and complex cup defined by its intensity. Ripe strawberry and blueberry dominate the palate, with tropical fruit notes adding brightness and depth. The 120-hour anaerobic fermentation gives the coffee a pronounced sweetness and syrupy body, balanced by a clean finish. A bold, adventurous filter coffee for those who love fruit-forward intensity.
Flavour Notes
- 🍓 Strawberry
- 🫐 Blueberry
- 🍍 Tropical Fruit
Original: $35.36
-65%$35.36
$12.38Description
Ethiopia — Tamiru Tadesse Bombe Heirloom (Anaerobic)
Tastes Like — 🍓 Strawberry • 🫐 Blueberry • 🍍 Tropical Fruit
DETAILS
- Producer: Tamiru Tadesse
- Farm / Station: Bombe Processing Station
- Region: Bensa, Sidama, Ethiopia
- Varietal: Ethiopian Heirloom
- Process: Anaerobic (120 hours)
- Size: 200g
INTRO
From the village of Bombe in the high-altitude Bensa region of Sidama comes this explosive anaerobic lot from Tanat. Processed by Tamiru Tadesse — the head of the Bombe processing station and one of the pioneers of bringing this region's coffees to European markets — the coffee underwent 120 hours of anaerobic fermentation, producing an intense and complex cup brimming with ripe fruit.
The result is an emphatic, fruit-forward profile: strawberry, blueberry and tropical fruits combine in a syrupy, vibrant expression of Ethiopian coffee at its most exuberant. Roasted for filter, it is a coffee of real presence and energy.
THE PRODUCER
Tamiru Tadesse heads the Bombe processing station in Ethiopia's Bensa region, one of the most celebrated new terroirs in specialty coffee. The Bombe station works with smallholder farmers in the surrounding area, processing their cherry with precision and consistency. Tamiru introduced Bombe coffees to the European specialty market in 2024, and they have rapidly gained recognition for their exceptional quality and intensity.
The Bensa region enjoys a privileged combination of high altitude, ideal microclimate and rich volcanic soils — conditions that allow coffee cherries to ripen slowly and develop deep aromatic complexity. The coffees produced here are distinctive: bold, fruit-driven, and immediately expressive of their terroir.
THE PROCESS
The Anaerobic process at the Bombe station involves:
- 🍒 Selective Harvest — Cherries hand-picked at optimal ripeness
- ✅ Sorting — Defective and underripe cherries removed
- 🧪 Anaerobic Fermentation — Whole cherries sealed in oxygen-free tanks for 120 hours, intensifying fruit character
- ☀️ African Bed Drying — Slow drying on raised beds following fermentation
The extended 120-hour anaerobic fermentation is key to this coffee's explosive character, producing the intense tropical and red fruit notes that define the profile.
THE CUP
An explosive and complex cup defined by its intensity. Ripe strawberry and blueberry dominate the palate, with tropical fruit notes adding brightness and depth. The 120-hour anaerobic fermentation gives the coffee a pronounced sweetness and syrupy body, balanced by a clean finish. A bold, adventurous filter coffee for those who love fruit-forward intensity.
Flavour Notes
- 🍓 Strawberry
- 🫐 Blueberry
- 🍍 Tropical Fruit
