Bomber WITH LION'S MANE Specialty Instant Coffee

GREAT coffee made SIMPLE

Specialty Instant Coffees. Yep. Instant. If you start off with great quality coffee, Instant coffee can taste just like a filter or freshly brewed French press.

Bomber Instant with Lion's Mane from our old mates Flow State. Each serve contains 1.5g of Lion's mane plus 2.5g of Bomber Instant. Benefits of Adaptogens.

Morning coffee never had more benefits.

Made in New Zealand.

Tastes Like
ORANGE, CARAMEL, & CACAO NIB

Lion's Mane- known for boosting cognitive function. As well as helping control inflammation in the brain and body. In some studies reducing the chances of dementia and Alzheimers. Lion's mane is also an immunity booster because of high in antioxidant activity as well benefiting the bacteria in the gut.

Bomber with Lion's Mane
60g Jar
15 x 4g serves
Just add water and/or milk
100% coffee - no additives, just coffee and Lion's Mane

Perfect for
Travelling
Campervan / Camping
In your hotel
On an aeroplane;
Or Train
At your desk at work
In the car for those roadies
Great gift for a coffee lover

Benefits
GREAT coffee made simple
Longer shelf life
Consistent coffee with less fuss
Easy - scoop, stir, and sip

Morning coffee never had more benefits.

Read more about the coffees that make up Bomber below.

split

Bomber. The original. The one and only. If you've visited one of our customers across NZ, you'll most likely have tasted our firstborn. It all started back in 2009, when we sat around a campfire and talked about what we'd love to see in our dream blend, out there representing us in the cafes and on the streets. Big sweetness, sparkling acidity, and creamy texture were all agreed upon. And of course, a blend that black and white coffee drinkers could happily and equally appreciate.
Featuring coffees from Rwanda, Colombia, and Timor-Leste.

Producer: Various small lot holders
Region: Rwanda, Colombia, and Timor-Leste
Process: Washed, Washed, and Washed
Varietal: Red Bourbon, Castillo, Colombia, Castillo, Yellow Catuai, and Yellow Bourbon
Roasting Profile: Espresso / Filter

Colombia

Producer: ASOCAFETATAMA Santuario, Asotatama El Aguila, Entreverdes
Region: Risaralda
MASL: 1400-1900
Variety: Caturra, Castillo, Colombia
Process: Washed

The Risaralda Regional Blend is a combination coffee from the regions of Santuario, El Aguila, and Belén de Umbría, all located in the Risaralda Department. A regional blend means can maximise the effectiveness of our purchasing by purchasing much larger volumes of into New Zealand and with careful demand planning, we contract our coffee in advance of the season providing a guarantee to market for coffee producers. The blend is brought together in Santuario by the wonderful people of ASOCAFETATAMA (Coffee Association of Tatama), where the coffee from each region is blended and prepared for milling. A first payment is received at this point by producers, followed by a second payment on export. Each producer receives an above market price for their coffee at the time it is sold to us, this price is set above the C market price and is higher than other premium based models. In 2019, producers received an average household income of at least 5x greater than what the C market price provided at the time.

Rwanda

Producer: Muraho Trading Company
Region: Nyamasheke, Rugali Washing Station
MASL: 1800
Variety: Red Bourbon
Process: Washed
Rugali Coffee Washing Station is built next to the village of Rwamiko and purchases coffee from about 140 families in the area. Once cherry is delivered to the station is it hand sorted, floated, pulped and then fermented for 12 hours. Wet parchment is then run through a serpentine where a moving channel of water allows any floaters and foreign objects to float and be discarded. Once the coffee is separated, it is then washed in one final rinse and placed out on pre-drying sorting tables. It’s at this point where hand sorters remove any defects including identifying potential potato defects. Coffee is then laid out to dry on terraced raised beds for an average of 21 days. The beds stretch across a large open plain where coffee has maximum exposure to good air flow and sunlight which helps provide a consistent drying environment. During the dry season day time temperatures reach 2