Ethiopia Bombe Faficho 250g Whole Bean

Light roasted coffee tastes best at 10-28 days

  • Dambi District
  • Sidamo
  • Jarc 74110
  • 1,750 - 2,000 MASL
  • Natural

Tasting Note: Apricot jam, cacao nib,herbal tea, bergamot


This coffee comes from the Bombe Faficho dry mill in the Bensa district of Sidama, is produced by nearby smallholders, and processed by the discerning mill manager Mr. Buriso Ameje. This single varietal has been selected and separated by the JARC for its amazing cup quality, high yields and resistance to coffee rust. Drying time is 10-15 days maintaining a light fruit character in the cup. Ethiopia Heirloom varieties are typically classified into two groups: JARC varieties and regional landraces. JARC varieties are those developed and researched by the Jimma Agricultural Research Centre (for desirable characteristics, such as greater resistance to disease or increased yield). Regional landraces, however, are coffee trees that grow completely in the wild.


Recommended Recipes

Espresso : 20g : 60g 21-23 seconds, 94°C (1:3 ratio)

V60 :  15g : 250g 3  pulses, 2:30-2:45 minutes, 96-98°C (1:16.5 ratio)

Batch Brew : 1:16 ratio, 94-96°C


Roast every Wednesday.
Ready for shipping every Thursday.

Ethiopia Bombe Faficho