Ethiopia Sidama Ayla Bombe

This coffee is the culmination of over 800 different farmers in the Shantawene and Sidamo regions of Ethiopia. During harvest, the coffee cherries are handpicked and sorted before being taken to the Ayla washing station, where the coffees are further inspected and sorted for quality control, before being pulped and fermented for 36 - 48 hours. Post-fermentation, the coffee is washed with clean water and laid out on raised beds in the sun to fully dry.

The Ayla washing station that is owned by Testi Coffee is doing revolutionary things for the Ethiopian coffee community, specifically for growers and producers by creating and integrating systems that allow for traceability in coffee, which until recently has been notoriously difficult to do in Ethiopia due to the sheer amount of landrace varietals that grow naturally in Ethiopia. What this means is that micro and family farms can now be recognized for their individual efforts in coffee growing and production, which directly contributes to an increase in revenue and the future quality of the coffees that these farms are producing.