Matcha Cloud, Ethiopia ALO Bombe, Bensa, Sidama, Washed 74158

• White Peach, Jasmine, Sencha, Green Tea
• Crisp, Floral, Complex
• Tea-Like, Delicate, Moreish

Farm: Bombe Village Smallholders, Processed at ALO washing station by Tamiru Tadesse

Variety: 74158

Process: Zero Fermentation Washed

Process Details: Ripe cherries are carefully sorted, pulped and mechanically washed without fermentation to preserve the purity of the terroir. The coffee is then dried for 12 days on raised African beds, turned hourly and shaded during the hottest hours. Once it reaches 11% humidity, it is rested to stabilise before hulling and export — a meticulous process that ensures both precision and freshness in every cup.

Elevation: 2400-2550m

Rest dark matter coffees for a minimum of 3 weeks and for best results brew with soft water with 40-70ppm bicarbs (for the non-coffee nerds, don't stress. Just avoid hard water and if you're curious to learn more about water in your brewing, check out this article from Apax Labs.

Soft Water (maximum 150ppm)

Water that is too hard contains an overly high concentration of certain minerals that mute desirable characteristics of coffee such as acidity, sweetness, aroma and body. If your water is too hard, consider using bottled or, filtered water.

• Resting

After our coffee has been roasted, it requires 3 weeks of resting (left sealed in the bag) to allow CO2 be released, otherwise you may perceive roasty/bitter flavours that dissipate as the gas escapes. Rested coffee tastes sweeter and allows the characteristics of your coffee's origin, variety and processing to shine.

• Weighing Your Coffee (and Water)

Whether you're brewing filter, espresso, or anything in between, You need consistency in your method to produce great results. Use a scale to control the amount of coffee and water used in your recipe.

For espresso we recommend 1:3, coffee to water, with a contact time of 10-20s and a coarser grind.

This isn't traditional but is optimal for evenness of extraction to produce otherworldly flavour.

For lovers of a more traditional espresso, stick to 1:2, 25-30s.

Filter wise, between 1:14 (thick, jammy brews) to 1:16.5 (tea-like) depending on the coffee you're brewing with.

For more guidance on specific brewing methods and equipment, see our brew guide.

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