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Sidamo: Small Farms, Big Mountains, One Incredible Coffee
Testi-Ayla Bombe, Ethiopia: A Singular Expression of Sidamo
Ethiopia’s Sidamo region produces coffees celebrated worldwide for their clarity, vibrancy, and expressive aromatics. Among these, Testi-Ayla Bombe stands out as an organic, washed single-origin from Bombe village in Bensa.
Each cherry contributes to a cup that is both floral and sweet, punctuated by red berries and bright lemon acidity. This coffee balances delicacy with body, appealing to those seeking a layered and highly aromatic experience. Suitable for both filter preparations, its versatility allows the subtleties of origin to shine through in every brew.
Terroir of Bombe, Bensa: Elevation and Climate
Farms contributing to this lot thrive between 1,500 and 2,200 metres above sea level, with many cherries harvested at approximately 1,950–2,150 metres.
Such altitude encourages slow cherry maturation, producing denser beans with a concentrated sugar profile. Sidamo’s cool temperatures and abundant rainfall combine with fertile, well-draining soils to enhance sweetness while maintaining a crisp acidity. The region’s balance of sun and shade, along with native flora such as Birbira, Wanza, and Acacia, creates an ideal microclimate that protects cherries and encourages uniform ripening across the small plots.
The Testi-Ayla Bombe Washing Station and Smallholder Producers
At the heart of this coffee lies the Testi-Ayla Bombe Washing Station, one of 28 stations operated by Testi Coffee, a family-owned company committed to both quality and community. Named after the founder’s niece, Ayla, the station receives daily deliveries from around 725 independent growers. Most farmers work plots averaging under two hectares, cultivating coffee alongside staple food crops like bananas and maize. Shade-grown systems preserve biodiversity while providing a protective canopy that stabilises soil temperature and moisture, fostering healthier plants and consistent fruit development.
The washed process begins with pulping, followed by a controlled 48-hour fermentation in fresh water, refreshed every 24 hours to maintain a stable temperature of roughly 20.5–21°C. This extended, gentle fermentation encourages sugar development without introducing harsh or off flavours.
Once fermentation concludes, the beans are dried on raised African beds over approximately 21 days, ensuring even moisture reduction. This careful method preserves the coffee’s vibrant aromatics while enhancing clarity, sweetness, and the subtle floral character typical of high-altitude Sidamo lots.
Cup Profile and Brewing Potential
A cup of Testi-Ayla Bombe opens with a light floral fragrance, accompanied by honeyed sweetness that coats the palate. Bright red berry notes emerge mid-taste, balanced by crisp lemon acidity that keeps the cup lively without overpowering the body. Texture is smooth and medium-weight, allowing pour-over extraction to reveal distinct layers. It highlights fruit complexity and aromatic lift.
Each sip captures the meticulous care invested by farmers and the washing station, translating the Bombé landscape and community effort into a rewarding sensory experience.
Try our Testi-Ayla Bombe Specialty Coffee from Ethiopia as one time purchase or with our subscription packages that arrive straight at your doorstep every month or bi-weekly.
