Ethiopia Sidama Ayla Bombe

About This Coffee

Produced by smallholding farmers in the Bensa District of the Sidamo Zone, from selections of landrace varieties of Arabica native to Ethiopia, and processed by the traditional washed method. The Ayla washing station is just south of Shantawane village and receives coffee from 725 organic coffee growers. Ayla is built on open grass that has a river bending around it. The surrounding water keeps temperatures cooler and brings more airflow across the drying beds. The washed processed coffees are depulped within 8 hours after picking and the mucilage-covered parchment is submerged in water for a 36 to 48 hour fermentation, depending on the conditions. After most of the mucilage is consumed, the coffee is fully washed in canals with running water until the water is completely transparent and all of the mucilage is completely removed from the parchment. After fermenting and washing, this premium coffee is laid out on raised beds under a shade net for 5 to 7 days until the moisture content is between 11 and 12%. The coffee is then moved inside a nearby warehouse for final homogenization and resting until it is ready to be transported to the dry mill. The Ayla washing station is owned by Testi Trading and operated by the Yonis family and their team. We have had the pleasure of buying coffees from Faysel Yonis since 2015 and the coffee never disappoints! Testi Trading makes significant investments in the communities that they operate in through their Project Direct initiatives. So far they have completed construction of multiple primary schools and even the first ever high school in the town of Hamasho, a small town in Sidama.