BOMBE

I was a little nervous about a natural-process Ethiopian coffee at 2000 meters, but the mixed heirloom varietals make for a really complex cup. Brewed it as a pour-over and got a clean, sweet finish that lasted long after the last sip.

The dried-fruit sweetness comes through so clearly at this altitude, and the natural process gives it a syrupy body that lingers nicely. I've tried a few Sidama coffees, but this one from Bombe stands out for how balanced it tastes despite being a natural.

Brewed a cup this morning and the natural process really shines at 2000 meters—smooth, clean body with a gentle sweetness that lingers. It's become my go-to filter roast for slow mornings.