Origin: Ethiopia
Farm/Region: Bombe
Tasting Notes: Plum, Red Currant, Purple Grape & Cacao
Producer: Various Small holders
Varietal: Mixed Heirloom
Processing: Natural
Roast Profile: Espresso
Recommended Recipe: 20g in/44g out
Total Extraction time: 27-30 seconds
About The Coffee:
Testi Ayla Washing Station was founded in 2010 and became part of the Testi group in 2016. It now serves about 375 smallholder farmers in the village of Bombe in Sidama, near the Bombe Mountain. Producers here own an average of 2.5 hectares and grow varieties such as Mikicho and Setami, which are local coffees.
Coffees in Ethiopia are typically grown on very small plots of land by farmers who also grow other crops. The majority of smallholders will deliver their coffee in cherry to a nearby washing station or a central processing unit. From here the coffee will be sorted, weighed and paid for or given a receipt. Coffee is then processed, usually washed or natural by the washing station and dried on raised beds.