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Ethiopia Ayla Bombe Washed Espresso - Single Origin
Ethiopia Ayla Bombe Washed Espresso - Single Origin.
This lot is the result of contributions from approximately 900 smallholder farmers in Bensa woreda. Farms are typically under two hectares and managed using traditional, low input methods, with coffee grown alongside food crops under native shade trees.
Producers deliver freshly harvested cherry daily to the Ayla washing station, operated by Testi Specialty Coffee. Each delivery is paid at a premium above the government rate, with additional payments distributed post sale; linking quality directly to financial return. Processing is tightly controlled; cherries are hand sorted and density graded via floatation before being pulped within hours of harvest. The parchment undergoes 36 to 48 hours of wet fermentation, followed by washing, channel grading, and a secondary soak in clean water.
Drying takes place on raised beds under shade for 5 to 7 days, with frequent turning and hand sorting to ensure even moisture reduction and physical stability.
PROCESS: W
REGION: P
ELEVATION: 1
VARIETAL: T
CUP: L
ROAST: F
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From $7.06
Original: $20.16
-65%Ethiopia Ayla Bombe Washed Espresso - Single Origin—
$20.16
$7.06
Description
Ethiopia Ayla Bombe Washed Espresso - Single Origin.
This lot is the result of contributions from approximately 900 smallholder farmers in Bensa woreda. Farms are typically under two hectares and managed using traditional, low input methods, with coffee grown alongside food crops under native shade trees.
Producers deliver freshly harvested cherry daily to the Ayla washing station, operated by Testi Specialty Coffee. Each delivery is paid at a premium above the government rate, with additional payments distributed post sale; linking quality directly to financial return. Processing is tightly controlled; cherries are hand sorted and density graded via floatation before being pulped within hours of harvest. The parchment undergoes 36 to 48 hours of wet fermentation, followed by washing, channel grading, and a secondary soak in clean water.
Drying takes place on raised beds under shade for 5 to 7 days, with frequent turning and hand sorting to ensure even moisture reduction and physical stability.
PROCESS: W
REGION: P
ELEVATION: 1
VARIETAL: T
CUP: L
ROAST: F
