Ethiopia - Sidama Ayla Bombe, Natural
$6.89
Sold in 10-pound bags
| Cupping Score | 89 |
|
Fragrance/Aroma |
Fresh watermelon, mixed berries, dark chocolate |
|
Acidity |
Fruit juice, citric, malic |
| Flavor/Nuances |
Blueberry cobbler, cantaloupe, purple grape, lavender, bergamot, jasmine, fruit punch, caramel |
|
Sweetness |
Fruit jam, light brown sugar |
|
Body/Mouthfeel |
Juicy, round, fluffy |
|
Finish/Aftertaste |
Lingering, blackberry |
This item typically leaves our Minneapolis warehouse within 1-2 business days of payment.
Sorry, no returns on coffee.
In our roastery
Natural processed coffees typically fall into one of two categories; "clean and fresh" or "funky and boozy". We've tasted great examples of both types and know that there's a place for each of them on coffee menus. For our toll roasting program, we lean towards more clarity and fresh fruit flavors, knowing that our customers appreciate a more restrained fruity profile.
Finding the right natural Ethiopia is a challenge, but it's a search we enjoy. When we identify a great one, we'll offer it as a light roasted single origin offering and incorporate it into our Cold Brew Blend, where it adds syrupy sweetness and a touch of jammy strawberry.
In your lineup
We recommend roasting this coffee between light to light-medium roast levels to maintain the taste of the natural processing method. The darker you roast, the less you'll taste of the origin and processing method. If the plan is to go darker, a different green may be a better choice.
This coffee is great as a single-origin drip for customers looking to try something new and be surprised that something like this is coffee without additives or sweeteners. It will also elevate your blends to add a pop of fruitiness.
Use our Profile
RoastPATH® profile recorded on an MCR-20 while roasting a 16.3 kg batch.
| 0:00 | 505°F | Charge |
| 1:40 | Turning Point | |
| 6:15 | Green < Yellow | |
| 11:07 | First Crack | |
| 12:56 | 397°F | Drop |
Origin: Ethiopia
Region: Sidama
Farm: Ayla Bombe
Variety: Heirloom Ethiopian Varieties
Process Method: Washed
Altitude: 1850-1880 masl
RoastPATH® ID: CI231-A02-1070
About
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.
The Sidama region is known for producing the most coffee at the highest grades in Ethiopia, and the geography explains why this is. This region spreads across fertile highlands, where half of the land is cultivated. The surrounding rivers and lakes along with the very high elevation results in cool weather and fertile soil. These factors, in combination with over 100 inches of rainfall per year, cause the coffee to ripen slower than in any other region in Ethiopia.