The Sidama region of Ethiopia is known for producing coffees with diverse flavour profiles thanks to its varied varieties and many microclimates. The team at Bombe processing station in Bensa have stepped this up a notch with this anaerobic natural process lot that's bursting with ripe tropical fruit flavour, pronounced sweetness and a subtle booziness.

Traditional washed and natural process coffees still dominate the Ethiopian coffee industry, but controlled fermentation lots like this one perform well on the global specialty market and are becoming more common as infrastructure develops and producers receive further training.

Round Hill have roasted this coffee for filter, but it has a rich chocolatey body that would work well in espresso based drinks.