Brew Guide: Ethiopia Bombe Abore

By Ted Dobek

Bombe Abore is one of the most delicate coffees we've had on bar. Sourced from the Abore Washing Station in Bona Zuria, Sidama, at elevations pushing 2,020 masl, this is a coffee that rewards patience. Both in the rest and in the brew. When it's right, it makes your morning sparkle.

A note on this recipe: these numbers are dialed in on our setup at the shop. Your brewer, grind, and water will affect the result, so treat this as a strong starting point, not a fixed target.

Coffee

Name: Ethiopia Bombe Abore
Origin: Bona Zuria, Sidama, Ethiopia
Producer: Small farmers / Abore Washing Station
Elevation: 1,920 to 2,020 masl
Variety: Ethiopian landrace
Process: Washed

What Dialed In Tastes Like

When it's right, you're looking for ripe peach up front, a cherry limeade brightness through the middle, and a delicate, clean finish. Nothing heavy, nothing harsh. This is a light-on-its-feet cup that rewards attention.

Common Misses

Two things will ruin this coffee fast. First, brewing too soon. If it hasn't rested at least three weeks off roast, the brew can stall and the cup will feel flat and overwhelming. This leads to the second issue by pushing TDS too high. This is a delicate coffee and a concentrated brew will bulldoze the subtlety right out of it. Stay at 1:17 or looser, and let the coffee do the talking.

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