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Colombia

El Bombo

El Bombo

A modern varietal and process produced in a traditional setting, to give a lush and distinctly aromatic flavour profile.

Regular price Kr. 179,00 DKK
Regular price Sale price Kr. 179,00 DKK
incl. vat/tax
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About

Coffee Expression A rich and lush flavour profile with a complex floral and herbal aromatic profile, followed up by a juicy acidity and creamy body.

Producer Brayan only took over the farm 5 years ago, but has aimed to maintain a traditional approach, working alongside nature in order produce excellent coffee.

Whole Bean Coffee / Both for filter and espresso

Brewing Advice

Water is one of the most critical components of an excellent coffee experience. We recommend using mineral water of a soft Total Dissolved Solids count, ideally below 150 ppm. 

Rested coffee During the resting process, harsh and astringent flavors, which can even be perceived as a ‘roast’ character, soften out, allowing a clearer and brighter expression of the coffee’s character to shine.  

We recommend resting our coffees for at least 10 days after the roast date, and we often find excellent results, especially for particularly dense coffees, beyond 6 weeks.

Brewing Our straightforward approach to coffee carries over into brewing. We recommend our roasted coffee for all brew methods, regardless of whether it is immersion, percolation or espresso. We believe that there is one correct way to roast a single coffee, roasting lightly, in such a way as to release its innate qualities and showcase its quality. Learn more about different brewing techniques and specific brew guides here.

Technical Data

Producer Brayan Smith

Region Huila

Altitude 1800 masl

Varietal Bourbon Ají

Process Washed

Harvest November 2023

Shipping & Delivery

· Free shipping available

· Ships within 1-3 days from Denmark

· Coffee is roasted to order

· More info

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El Bombo

The El Bombo farm is located just outside the village of Brucelas, near the coffee centre of Pitalito. It’s here that Brayan Smith farms coffee on 6 hectares, of which 5 is planted with coffee, and 1 hectare is left to natural forest reserve. 

This leads to increased biodiversity and shade for the coffee plantation, and alongside Brayan’s cattle, leads to a diverse and complementary eco-system on the farm. 

Brayan only took over the farm 5 years ago, but has aimed to maintain a traditional approach, working alongside nature in order produce excellent coffee.

The Asosatus association works in the area around Pitalito; a collection of 60 coffee families that have dedicated themselves to differentiated coffees, even within the already busy market in Huila. 

They distribute seeds of new varietals, and advise on alternative processing in order to create characterful and distinct profiles. This creates an interesting contrast at El Bombo; Brayan’s traditional approach juxtaposed with modern varietals and processes.

This lot is an excellent example of this, a Bourbon Ají varietal processed with a double fermentation.

Bourbon Ají

Bourbon Ají, or ‘Chilli Bourbon’ was discovered in the area around Brucelas, named for the slight burning sensation both when eaten and when touched, similar to a chilli pepper. These cherries are picked and then fermented twice, once for 24 hours in cherry, and again for 48 hours after de-pulping. 

This leads to a rich and lush flavour profile, with a complex floral and herbal aromatic profile, typical of many of the Ethiopian heirloom-derived varietals we find in Latin America, followed up by a juicy acidity and creamy body.