Bombe Anaerobic Natural, Ethiopia

Bombe Anaerobic Natural, Ethiopia

Floral & layered, raspberry, baked peaches

Roasters' Notes:

Anaerobic processing can produce a particularly concentrated aromatic profile, with fermentation contributing to a particularly expressive aromatic profile that can be affected by excessive roast development. With coffees like this, the challenge is less about simply driving heat into the bean and more about controlling how quickly that energy is converted into development.

For Bombe, we favour a roast that builds momentum early before becoming progressively more restrained heat application towards first crack. Keeping the development phase relatively short helps retain the volatile fruit and floral aromatics, while allowing enough caramelisation to bring sweetness and structure into balance.The intention is to let the origin character remain part of the coffee’s identity rather than allowing roast character to dominate - preserving its vivid fruit expression, aromatic complexity and clean finish.

Roast style: Progressive 

Bombe is a high-altitude coffee-growing area in the Bensa district of Ethiopia’s Sidamo Zone, where coffee is cultivated by smallholder farmers at elevations reaching up to 2400m ASL. This lot brings together coffee from multiple smallholder producers and is processed at Bombe Washing Station, where carefully selected ripe cherries undergo controlled anaerobic fermentation before being slowly dried on raised African drying beds. The combination of high-elevation cultivation, diverse heirloom genetics and a more experimental approach to post-harvest processing creates an expressive interpretation of Bombe’s coffee.

The result showcases the intersection of place and process - retaining the vibrant character associated with high-grown Sidamo coffees while allowing the anaerobic natural process to add another layer of aromatic complexity.

• Altitude: 1900 - 2400m ASL

• Processing: Anaerobic natural

• Variety: Heirloom varieties

• Harvest: 2026

• Region: Bombe, Bensa, Sidamo Zone, Ethiopia

• Producer: Smallholder farmers of the Bombe Washing Station

Sourced from the smallholder farmers of the Bombe Washing Station, this Bombe Anaerobic Natural represents the distinct terroir of the Bombe, Bensa, Sidamo Zone. The coffee is comprised of Heirloom varietals cultivated at elevations between 1900 and 2400 masl. By utilizing an anaerobic natural processing method, the producers influence the final cup profile, which Rosetta Roastery describes as floral and layered, with prominent notes of raspberry and baked peaches.

In the broader context of specialty coffee, anaerobic processing is often employed to intensify fruit-forward characteristics and modify the acidity of the bean. When evaluating such complex profiles, enthusiasts often consult a flavor wheel to better identify the nuances between delicate floral aromatics and the deeper, cooked-fruit sweetness typical of this specific preparation. This lot highlights the ongoing innovation within Ethiopia’s historic coffee-growing regions, where traditional varietals meet modern fermentation techniques to create unique sensory experiences.