Specialty Coffee Ethiopia Bombe Chilaga Natural
Regular price
€24,00
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🔥 Freshly roasted
In stock
At 2300 metres of altitude, where Ethiopia's air is pure and thin, Chilaga is born: a natural microlot, intense and clean, blossoming into a bouquet of violet, ripe fruit and dried plum.
GCB Score
8.8 / 10.0
★★★★★★★★★★
Sensory profile
Fruity and intense
| Taste & Body | Moderate acidity, intense and clean, good body |
| Aromatic notes | Dried plum, violet, ripe fruit |
Technical Details
Farmgate Price
7,08 €
The real price paid to the farmer at origin: the most transparent you can find.
At 2300 metres, where Ethiopia's air is pure and thin, Chilaga is born: a natural microlot, intense and clean, blossoming into a bouquet of violet, ripe fruit and dried plum.
Is it organic?
Our coffees aren’t certified organic, but we work with full traceability: we know the producer, origin and process, and we publish the farmgate price paid at origin. We prove quality with transparency, not just a label.
Complete your brew
GuideHow to choose
Nitrogen & vacuum sealing
Every pack is sealed in a protective atmosphere — first vacuum, then nitrogen — to remove oxygen. Unopened, the coffee stays fresh for up to about 2 months after roasting. Shelf life depends a lot on temperature and season: a little less in summer, a little more in winter.
Roast profile
We roast in two profiles, depending on your brewing method:
- Light — great for V60/Aeropress, for those who want brighter acidity and lots of aromatics. Recommended for all pressure-free methods (filter, Aeropress and similar).
- Medium — great for espresso/Moka, for those who want a more intense flavour with a hint of bitterness. Recommended for espresso and Moka.
Grind
Any grind works, as long as it suits your method. With us you can choose whole beans, or pre-ground for Moka or for filter.
Shelf life
For the best taste, enjoy it within 10–45 days of roasting (60 at most). The roast date is always printed on the label.
Compostable packaging eco
Our coffee comes in compostable packaging: a conscious choice to cut plastic waste and reduce our environmental impact, while keeping the coffee perfectly fresh. Once empty, dispose of the pack following the instructions on the label.
GuideHow to brew
Espresso
- Fine grind
- Water at about 90–92°
- Single dose 8–9 g (double 15–17 g)
- Extraction around 25 seconds
Moka
- Filtered or bottled water (never tap)
- Medium-fine grind, don't tamp
- Medium heat; take it off the stove as soon as the flow turns pale
Filter V60 / Chemex
- Medium grind (medium-coarse for Chemex)
- About 15 g per 250 g of water, at 90–94°
- Bloom 30–40 s, total draw-down ~3 min
Aeropress
- Medium grind, water at 85–90°
- About 17 g per 200–220 g of water
- Bloom 30–40 s, total time 2–3 min
Other methods
There are many other brewing methods: if you need help with one that isn't listed, just get in touch.
