ETHIOPIA Bombe Washed Dry Fermentation WDX
€13,00Finished and shipped from Sweden with standard or express shipment worldwide. Learn more about production cut-offs and shipping here
“Impressive power residing in these small jewels waiting to be unleashed.”
Ivica Cvetanovski
Founder, Coffea Circulor
SCA SCORE 89.00
FLAVOR ALGORITHM AND DESIGN Ivica Cvetanovski
Roasted light based on convection and moderate heat application with world class skill and care. Extensive roast, high front up heat that decreases and a ramp that leads into a humble crack. The florals and the rich acidity are generated immediately after the first crack.
GENESIS
Producer | Daye Bensa Affiliated Farms |
Country | Ethiopia |
Region | Sidama |
Altitude | 2,000-2,400 masl |
Varietal | Heirloom |
Process | Washed, Dry Fermentation |
Lot size | 60kg |
Trade | 12.85 USD/kg |
SENSORY EXPERIENCE
Aroma | Bergamot, Grape, Honey, Raisin |
Flavor | Fresh mint, Maple sirup, Strawberry |
Aftertaste | Honey, Peach, Tangerine, White grape |
Acidity | Nectarine, Malic, Mid |
Body | Tea-like, Light |
Balance | Uniform |
SYNOPSIS
Classic and traditional washed processes remove fruit from the coffee cherry before initiating the drying phase.
In what is likely the worlds larges coffee biodiversity, with unknown amount of varieties, the Bombe washed dry fermentation lot consists of more dense coffee beans in comparison to regional occurrences. Heavier concentrations of the smaller screen sizes where the majority of the coffee screen sizes at 13 and 14. These are slightly larger than the average screen sizes found in for example Shantawene and Keramo lots that Daye Bensa produces through its affiliated farms. The beans signify a slightly larger concentration of the Mikicho variety than the other coffees have. Mikicho is visually identified by its larger cherries with wavy leaves and seeds appear elongated and canoe-shaped. This can be interpreted to likely be related to the Gesha variety.The dry fermentation involves enables the coffees to rest in climate controlled fermentation tanks after the de-mucilaging the cherries. The coffee rests warm and dry while fermentation initiates faster in the warm air environment than in a conventional natural in cherry-drying. This activates the esters during fermentation which is a chemical acid compound, promoting a vivid acidity and green grape characteristics.
EXTRACTION RECOMMENDATIONS
Our World Brewers Cup recipe, One (1:1:1), for Hario V60-01/02 with Hario VCF-01/02 filters:
- Coffee: 20g.
- Water: 300g @ 93-95°C, TDS: 10-50 mg/l.
- 100g of 20 second pours in 3 total pours at 0:00, 1:00 and last pour at 2:00. Finish at 3:00.
- Pour by pulsing in helix formation during 20 seconds, starting from the centre, 5 revolutions per pulse. Ensure no grinds persist on the filter wall in the last pouring pulse.
- At 01:00, 02:00 and 03:00, confirm the filter bed is flat and uniform. Avoid generating cavities and craters.
- Target a TDS reading of 1.40±0.02.
- Adjust only grind size and water temperature.
- Grinding: Target 600-800μm. Example: 28 turns from the finest setting on Comandante.
- If the flow ends past each minute, adjust your grind settings to finer and respectively for slower flow.
- The recipe, technique and formula is singularly linear and time efficient. Learn more about linearly up- and downscaling our recipe here.
Find more recommendations for other devices here.
FERMENTATION MORPHEMES
As each picked coffee cherry is destined for specific fermentation formulas, we denote each lot carrying the same name with a morpheme. Below is a listing of most common fermentation practices. Please use this reference to better understand the differences between equally named coffees and their fermentation formulas. For example, read a suffix of "NASDX" such as Natural Anaerobic Slow Drying Fermentation".
AX | Anaerobic Fermentation |
CX | Cold Fermentation |
CMX | Carbonic Maceration |
DX | Dry Fermentation |
EX | Extended Fermentation |
RH, YH, WH, BH | Honey Fermentation |
HX | Hypoxia Fermentation |
MX | Macerated Fermentation |
NX | Natural Fermentation |
SX | Slow Fermentation |
WX | Washed Fermentation |
YX | Yeast Fermentation |
EXTRACTION RECOMMENDATIONS
Our World Brewers Cup recipe, One (1:1:1), for Hario V60-01/02 with Hario VCF-01/02 filters:
- Coffee: 20g.
- Water: 300g @ 93-95°C, TDS: 10-50 mg/l.
- 100g of 20 second pours in 3 total pours at 0:00, 1:00 and last pour at 2:00. Finish at 3:00.
- Pour by pulsing in helix formation during 20 seconds, starting from the centre, 5 revolutions per pulse. Ensure no grinds persist on the filter wall in the last pouring pulse.
- At 01:00, 02:00 and 03:00, confirm the filter bed is flat and uniform. Avoid generating cavities and craters.
- Target a TDS reading of 1.40±0.02.
- Adjust only grind size and water temperature.
- Grinding: Target 600-800μm. Example: 28 turns from the finest setting on Comandante.
- If the flow ends past each minute, adjust your grind settings to finer and respectively for slower flow.
- The recipe, technique and formula is singularly linear and time efficient. Learn more about linearly up- and downscaling our recipe here.
WATER RECOMMENDATIONS
Use water with balanced mineral content to optimize flavor and character. Keep Total Dissolved Solids (TDS) between 10-50 ppm or mg/l. We advise a temperature between 93-95°C for the best brewing experience.
STORAGE RECOMMENDATIONS
Please store in a cool and dry place in order to secure freshness and quality. To ensure best possible experience use within 3 months after roast date and 2 weeks after opening. In various environments and setups, your brewing experience can benefit from opening the bag and closing it. Wait one day to brew. We have invested significant time to research the durability of the coffee by actively refining our roasting algorithms to ensure perpetual quality post 3 months of production. Our flavor-lock packaging technology is based on processing and roasting. This ensures persisting and stable aromas, flavors and pro-experience.
TEMPORALITY RECOMMENDATIONS
Start using at will. Brew immediately or wait several weeks. Prepare for a championship with a strategy. It all depends on your goals.
We recommend using the coffees by first opening the container/bag one day before the first planned brew to enable a natural aeration of the coffees. Use according to the following matrix and remember these are general observations given parameters such as continent, country, region, variety, altitude, process, etc. combined with Coffea Circulor processing and roasting algorithms.
Plan your acquisition according to production schedules (roasting), event attendance (home/championship) and shipping priority (standard/courier).
0-3 days | Focused acidity |
4-7 days | Optimal Coffea Circulor recommended praxis |
8-14 days | Increased floral perception |
15-21 days | Increased sweetness |
22+ days | Increased balance |
1+ month | Intact sweetness, peak intensity |
2+ months | Inherent balance, possible reduced florals turning herbal |
Made by Ethiopia
Finished in Scandinavia