Bombe Ayla 74110 - 74158 Natural

Origin: Ethiopia - Sidama - Shantawene

Farm:  Ayla washing station

Altitude: 2000 m

Variety: 74110-74158

Process: Natural

Ayla is located in the Bensa woreda, in Ethiopia’s Sidama Region, surrounded by the highlands of Bombe. The washing station sits at 1950 metres above sea level, with the Bonera River running nearby and providing fresh water for processing.

The coffee comes from farms located around Bombe, where coffee is grown at elevations reaching 2000 metres above sea level. Most families cultivate small plots of less than two hectares, where coffee grows under the shade of native Birbira, Wanza and Acacia trees, alongside food crops such as maize, enset and grains.

Around 800 smallholder farmers deliver freshly picked cherries to Ayla during the harvest. The station receives coffee from the villages of Bombe and Shantawene, which are processed separately to maintain greater traceability. This particular lot comes from Bombe.

Ayla was established in 2018 by Faysel Abdosh, founder of Testi Specialty Coffee, and named after his niece. After developing several washing stations in Guji, Ayla became Testi’s first station in Sidama.

Testi manages the station, works directly with the farmers who deliver their cherries and exports the coffee. Their experience in processing and consistent focus on quality are central to the coffees produced at Ayla, and part of why we value working with them.

Beyond coffee, Testi also supports the communities surrounding its stations. In Sidama, the company has contributed to the construction of schools, improved access to clean water and helped connect homes to the electricity grid.

Varieties 

This lot is composed of varieties 74110 and 74158. The “74” refers to 1974, when these selections were catalogued by the Jimma Agricultural Research Centre, while the remaining numbers identify each specific selection.

Process

Farmers selectively handpick ripe, red cherries and deliver them to Ayla station. Since farms are small, most of the labor is done by the family. At the station, cherries are visually inspected and any damaged or underripe cherries are removed. Cherries are then washed and delivered to raised beds to dry. During drying, the cherries are handsorted and raked further to ensure even drying and to remove any defective cherries. On average, drying takes 15 to 20 days depending on the weather at the time.