Ethiopia
Ayla Bombe

Washed process 74112, 74110

Flavour: apricot, jasmine, bergamot

Body: Acidity:

Ayla is a privately-owned washing station that is located in the Bensa woreda (administrative district) in Ethiopia’s Sidama zone. It is located in the kebele (local village) of Bombe. The washing station is one of 28 owned and managed by Testi Coffee, a family-owned company founded by Mr. Faysel A. Yonis. The washing station is named Ayla after one of Mr. Faysel’s nieces.

Sitting at 1,950m above sea level, Ayla produces exceptional washed and natural processed lots using the nearby Bonora river as its main source of fresh water. During harvest, freshly picked coffee cherry is delivered daily by some 725 independent outgrowers. The majority of the families who contributed to this lot farm organically on tiny plots of land, which average under two hectares in size. Coffee is their main cash crop and grows alongside food crops of corn, grain and bananas, under the shade of native Birbira, Wanza, and Acacia trees. The average elevation of the farms in this region is very high – around 1,950–2,150m above sea level – and this, combined region’s cool temperatures, is ideal for the slow ripening of coffee cherries, leading to denser beans and a sweeter, more complex cup profile.

Ayla Washing Channels

At Ayla, Testi separates and processes each kebele’s cherry delivery as a distinct lot, providing extra traceability. This particular coffee lot comes from the kebele of Bombe.

This coffee lot was produced as part of Testi’s quality improvement initiative, Premium Cherry Selection (PCS). Launched in 2018, the Premium Cherry Selection program ensures that best practices are used for growing, harvesting and processing the coffee cherry. Through the program, Testi pay a premium to farmers who pick and deliver only the ripest cherries from their farms. Coffees produced as part of the program represent the highest quality and cleanest cup profile available from the washing station and wider region.

Sourcing and ingredients

100% 74112, 74110 coffee beans, provided by Melbourne Coffee Merchants and roasted by us on Gadigal land / Sydney.

Country grade: Unknown ?

Packaging

Bag: ABA Certified home compostable
Label: Recyclable
Valve (on bags larger than 250g): General waste
Coffee ordered online is shipped in a recyclable cardboard box

Brewing this coffee

We recommend brewing this coffee 15–49 days post-roast. If pre-ground, brew as soon as possible. Our advice on storing coffee.

1:3
dose:yield
ratio

To brew on espresso, we recommend using 20g of beans (dose) to get 60g of espresso out (yield), during 24-28 seconds.

g dose

g yield

View the how to brew espresso (single origin) guide.

1:16.7
beans:water
ratio

To brew in infusion/fed brewers (V60, Chemex) use a ratio of 1:16.7 ratio of beans:water.

g beans

g water

View full recipes and videos in our brewguides

1:14.3
beans:water
ratio

To brew in immersion brewers (plunger, AeroPress, Kalita, batch brewer) we recommend using a 1:14.3 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

1:12
beans:water
ratio

To brew as cold brew we recommend using a 1:12 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

Producer: 725 Independent Outgrowers
Farm/Coop: Ayla Washing Station
Country: Ethiopia
Region: Sidama
Altitude: 1950-2050m above sea level
Varietals: 74112, 74110
Process: washed
Body
Acidity
Tasting notes: Apricot, jasmine, bergamot
Roast style: Omni (filter + espresso)

Varietals

74110 varietal

74112 varietal

A varietal from the Metu Bishari selections made in the forests of the Illubabor Zone in western Ethiopia in 1974. The Jimma Agricultural Research Center (JARC) selected it (alongside a few others)for its resistance to coffee berry disease.

The location

Coffee from Ethiopia

Seen as the birthplace of domesticated coffee, there are not many more exciting times at the Sample warehouse as when our fresh Ethiopian lots arrive. Legend says it’s our favourite origin…

The Sidamo region of Ethiopia

Both ‘Sidamo’ and ‘Sidama’ can be used to describe coffees from this region, Sidama refers to the locals of the area. It grows some of the highest coffees in Ethiopia

Farm processes

Washed process

Machines are used to remove the flesh from the coffee cherry before being fermented in water, washed again, and finally sun dried. This process tends to result in more distinct, cleaner flavours.