Ethiopia Ayla Bombe Washed Espresso - Single Origin

Origin

• 🇪🇹 Ethiopia· Bensa

Tasting notes

Character

• Clean
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Ethiopia Ayla Bombe WashedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. Espresso - Single OriginSingle originCoffee from one traceable place — a country at the loosest, a single farm or lot at the strictest — rather than a blend of sources.. This lot is the result of contributions from approximately 900 smallholderSmallholderA farmer growing coffee on a small family plot — often under two hectares. Most of the world's coffee is grown this way, typically pooled at cooperatives or washing stations. 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 stationWashing stationA central mill where many smallholder farmers deliver cherry for processing. In Ethiopia, Kenya, and Rwanda the station name (e.g. Idido) often identifies the coffee., 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