• A stand-up pouch of TANAT Ethiopia - Alo Bombe [ZFWA] whole bean coffee in terracotta orange packaging with a white label featuring diagonal stripes.

Tanat

Tanat - Ethiopia Alo Bombe Washed - Filter - 200g

Tanat - Ethiopia Alo Bombe Washed - Filter - 200g

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Coffee Highlights:

  • Sweetness
  • Acidity
  • Body
  • Coffee bean icon on the orange background100% Arabica
  • Flame on the orange blob iconLight / Medium roast
  • Smiling face iconjasmine
  • Plant icon on the orange blob backgroundBombe, Bensa, Ethiopia
  • Two hills with cloud icon2550m a.s.l.
  • Specialty Coffee Association Rating IconSCA: 88/100*
  • Calendar icon on the orange blob background

The story:
Alo Bombe comes from the Bombe area of Bensa, Ethiopia, grown by Tamiru Tadesse from the 74158 cultivar at around 2550 m. The cherries go through a zero fermentation washed process, then dry for 12 days on African beds. Our partners at Tanat roast it medium light to keep the clean, floral profile intact.

The taste:
Jasmine opens the cup, followed by juicy white peach and a refined sencha tea finish. Acidity is bright but gentle, and the body stays light and silky. Thanks to the washed process every note stays clear and separate, leaving an elegant cup with a long, tea-like aftertaste that lingers well after the last sip.

The feeling:
Brew it in a V60 with water just off the boil and let the jasmine bloom. A quiet, graceful coffee that suits a calm morning or an afternoon break, when you have a few minutes to notice the details. Share it with someone who usually drinks tea and watch their face.

* SCA rating – coffee score given by the Specialty Coffee Association
Two men viewed from behind looking at shelves filled with orange Tanat bags of coffee beans and boxes in a retail store setting.

About the roastery

Tanat is a specialty coffee roastery from Paris, and its founder can back up the hype: Alexis Gagnaire is a former competitive barista who's podiumed at both the AeroPress Championship and the French Coffee Roasting Championship. The team travels to origin themselves, buying directly from farms and cooperatives they've known for years, and every batch gets roasted with the same care you'd expect from an atelier. No shortcuts, no pods, just clean, terroir-driven coffee.

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