El Bombo Bomb

Pombo Bomb coffee from Colombia, Caturra variety, washed process. It offers gentle grapefruit acidity, natural sugarcane sweetness, and a full texture. Perfect for drip coffee or espresso lovers seeking an expressive, balanced cup.

Country: Colombia

Variety: Caturra

Processing Method: Washed

Flavor Profile: Grapefruit, sugarcane, soft acidity, full texture

Brewing Methods: Drip coffee, espresso

Drip Preparation Method:

Ingredients:

• 20 grams of coffee
• 300 ml of water at 90-92°C

Preparation Steps:

1. Place 20 grams of ground coffee in the coffee filter.
2. Heat the water to a temperature of 90-92°C.
3. Pour 60 ml of water over the coffee evenly for 30 seconds.
4. Wait for 30 seconds, then pour another 60 ml of water evenly for 30-50 seconds.
5. Next, pour 120 ml of water evenly for 50 seconds to 1:30 minutes.
6. Finally, pour the remaining 60 ml of water evenly for 1:30 to 2:10 minutes.

Preparation Method For Cold Coffee :

Ingredients:

• 22 grams of Hambila coffee
• 180-200 grams of ice
• 200 ml of water at 90-92°C

Preparation Steps:

1. Place 22 grams of ground coffee in the coffee filter.
2. Heat the water to a temperature of 90-92°C.
3. Pour 50 ml of water over the coffee evenly for 30 seconds.
4. Wait for 30 seconds, then pour another 50 ml of water evenly for 30-50 seconds.
5. Next, pour 50 ml of water evenly for 50 seconds to 1:10 minutes.
6. Finally, pour the remaining 50 ml of water evenly for 1:10 to 1:40 minutes.