.png)
Ethiopia - Ayla Bombe
Located in the Bensa woreda (administrative district) of Ethiopia’s Sidama Zone, Ayla is one of Testi Specialty Coffee‘s best-known washing stations, as it produces some of the most floral coffees from Ethiopia.
During harvest, freshly picked coffee cherry is delivered daily by some 900 independent outgrowers who grow coffee under prime conditions. Their farms typically sit at elevations between 1,950–2,150m above sea level, which combined with the region’s cool temperatures, is ideal for the slow ripening of coffee cherries, leading to denser beans and a sweeter, more complex cup profile.
A little less than a week after roasting, we brewed it on the Hario Switch, using immersion for the bloom and percolation for the second stage. The cup is primarily orange-red in character, with a soft acidity like goji berry, orange blossom, and a sweetness and mouthfeel like red tea.
Optimal Brewing Experience
We enjoy our coffees across different brewing methods. We recommend resting them for at least 2 weeks after roasting, with around 3 weeks being ideal for espresso.
As a general reference, without taking into account other variables such as equipment and water composition, we use the following brew temperatures in our shop:
Pour-over
88–90°C for anaerobic and naturally processed coffees
90–92°C for washed coffees
Espresso
91–93°C
Roasting & Shipping Schedule
We roast fresh every Wednesday or Thursday, and orders are collected by SPX Express on Friday or Saturday. Delivery is typically attempted between Sunday and Wednesday.
