Ayla ( Espresso Roasted )

COUNTRY: Ethiopia

HISTORICAL COFFEE REGION: Sidama

POLITICAL REGION: Sidama

POLITICAL ZONE: Sidama

WOREDA: Bensa

KEBELE: Bombe

WASHING STATION: Ayla

ELEVATION: 1,950 - 2,050m above sea level

VARIETY: 74112, 74110 JARC varieties

PROCESSING: Fully Washed

FARMERS: 700-800 independent outgrowers

WASHING STATION OWNER: Faysel A. Yonis

Ayla is a privately-owned washing station that is located in the Bensa woreda in Ethiopia’s Sidama zone. It is owned and managed by Testi Coffee (founded by Mr Faysel A. Yonis). The washing station is named Ayla after one of Mr. Faysel’s nieces.

This coffee is made up of JARC varieties 74110 and 74112. This lot was produced as part of Testi’s quality improvement initiative, Premium Cherry Selection (PCS). Launched in 2018, the Premium Cherry Selection program ensures that best practices are used for growing, harvesting and processing the coffee cherry.

This coffee has been processed using the washed method, using clean water from the Bonora river. Each day, carefully hand-picked coffee cherries are delivered to the Ayla washing station and are meticulously sorted by hand and in a floatation tank prior to processing.

After sorting, the coffee cherries are then pulped within six to eight hours of harvesting, and graded by weight; heavier beans are of superior quality and deliver a sweeter cup. After grading, the parchment-covered coffee is soaked in tanks of clean water for 36–48 hours to remove the mucilage (sticky fruit pulp) by allowing it to ferment and detach from the coffee.

The coffee is then re-washed and graded again by density in washing channels and soaked in clean water for 12 hours. While doing this, mill workers keep a close eye on the clarity of the water being used (and replacing it with fresh water as necessary), and check the parchment manually of feel how much mucilage is left on the beans. As the feeling of the washing changes, and millworkers notice slightly more traction, parchment is just about ready to be dried.

The coffee is then dried on raised African drying beds and under a parabolic shade net for 5-7 days depending on weather conditions. Whilst drying, the coffee is carefully hand-sorted, and any defects are removed. It is also turned regularly to ensure that it dries evenly and consistently.

Suitable for Espresso Machine, Mokka Pot, Stove Top, French press, and Filter brewing methods

Recommended Espresso Machine,Mokka Pot,French press

**NOTE FOR DELIVERY** An order placing BEFORE 2 PM will arrange on next day delivery. An order AFTER 2 PM will deliver on the next following days.