Bombe Natural

Growers selectively harvest the ripe cherries by hand and deliver them to the Ayla station. Because the farms are small, most of the work is done by the family itself.

At the station, the cherries are visually inspected, and any damaged or unripe fruit is removed. They are then washed and transferred to raised beds to dry.

During drying, the cherries are sorted by hand and stirred frequently to ensure even drying and remove any defects. The drying time averages 15 to 20 days, depending on weather conditions.

Washed ’s Ayla station is located in Shantawene, in the Sidamo region of Ethiopia. Faysel Abdosh founded the station in 2018 and named it after his niece. His company, Testi Specialty Coffee, operates several stations in Guji; Ayla is its first in Sidamo.

About 800 farmers deliver coffee cherries to the station. They grow coffee at altitudes between 1,950 and 2,000 meters above sea level, on small plots averaging approximately 0.5 hectares.

In addition to purchasing coffee cherries, Testi Specialty Coffee also contributes to the well-being of the community. In Sidamo, they have helped build schools for local children, supported a water project to provide access to drinking water, and helped connect homes to the electrical grid.

When replicating this recipe, there are various variables that can affect the final result of your cup, such as the roast date, how the beans were stored, the environment, the water, the condition of the equipment, and so on. It’s important to keep in mind that all these factors can have an impact, and you may need to make minor adjustments when replicating this recipe.