Testi-Ayla Bombe, Ethiopia

Description

A Journey to Bombe, Ethiopia

We are proud to introduce a coffee that is not just delicious, but also steeped in a rich history and a profound commitment to quality. This exceptional lot comes from the Bombe village in Ethiopia’s Sidama zone, a region renowned for producing some of the world’s most exquisite coffees. Here, at an altitude of 1,950 meters above sea level, sits a privately-owned washing station named Ayla, a tribute to the niece of its founder, Mr. Faysel A. Yonis. This isn’t just any station; it is one of 28 managed by Testi Coffee, a family-owned company dedicated to honouring the art of coffee production.

What makes this coffee truly special is the care and collaboration that goes into every single cherry. The Ayla washing station receives fresh, hand-picked coffee cherries daily from around 725 independent growers. These aren’t large-scale farms, but small plots of land, averaging under two hectares, where families grow their coffee organically, alongside food crops like corn and bananas. This traditional method of farming, under the shade of native Birbira, Wanza, and Acacia trees, not only protects the environment but also contributes to the unique character of the beans.

 

 

The Secret to Exceptional Flavor

The magic of this coffee lies in its elevation. The farms in this region are situated at a breathtaking 1,950 – 2,150 meters above sea level. This high altitude, combined with the region’s cool temperatures, creates the perfect environment for coffee cherries to ripen slowly. This slow maturation process is crucial.  It allows the cherries to develop denser beans with a richer concentration of sugars, resulting in a cup profile that is incredibly sweet and complex.

 

The Ayla washing station takes this dedication a step further by separating and processing each village’s cherry delivery as a distinct lot. This meticulous approach ensures complete traceability, so you know exactly where your coffee comes from. This particular lot is a prime example, hailing exclusively from the village of Bombe. Washed using the pristine waters of the nearby Bonora river, the beans are then carefully processed to reveal their full potential.

 

Experience the Difference

This is a testament to a family’s legacy, a community’s hard work, and the unique conditions of a breathtaking landscape. When you brew a cup of this coffee, you are participating in a story that connects you to the farmers, the land, and the passion that went into every single bean. Discover the extraordinary story in every cup of this Bombe coffee.

 

The Improved Process: Crafting a Superior Cup

This coffee is the result of the producer’s improved process project, a method perfected to create an exceptional taste experience. It all begins with a careful selection of freshly harvested cherries, which are then immersed in a water tank to separate the best ones from the rest. After this initial step, the cherries are depulped and undergo a deliberate 48-hour fermentation period. Every 24 hours, the coffee is refreshed with new water to ensures a slow, controlled fermentation at a stable ambient temperature of 20.5–21 degrees Celsius. This prolonged, gentle process allows the natural sugars to develop more fully, resulting in a cleaner, more complex flavor profile in the final cup.

 

Once fermentation is complete, the parchment is carefully dried on raised African beds. This slow, traditional drying method takes approximately 21 days, allowing the beans to reach the ideal moisture content evenly. This patient approach is crucial for preserving the intricate flavours developed during fermentation, ensuring a cup that is both, vibrant and well- balanced. A testament of the producer’s commitment to innovation and quality to deliver a truly remarkable and flavourful coffee experience.