Code BlackEthiopia Ayla Bombe Washed Espresso - Single Origin
Ethiopia
- Washed
- Single Origin
Not rated yet · Be the first to review it
fromA$29.00
≈ A$95.00 / kg
You’ll be taken to the roaster’s shop to complete your purchase.
- Roaster based in
- Australia
- Ship to
- United States · ✓ Yes, according to the roaster’s shop
Sizes and prices
| Coffee Size | Wholebean or Ground (Required) | Grind | Per kg | Price |
|---|---|---|---|---|
| 250g | Wholebean | – | A$116.00 | A$29.00 ↗ |
| 250g | – | Ground-Espresso | A$116.00 | A$29.00 ↗ |
| 250g | – | Ground (AeroPress) | A$116.00 | A$29.00 ↗ |
| 250g | – | Ground-Filter | A$116.00 | A$29.00 ↗ |
| 250g | – | Ground for Plunger | A$116.00 | A$29.00 ↗ |
| 250g | – | Ground for Stovetop | A$116.00 | A$29.00 ↗ |
| 250g | – | Ground for Capsule/Pod | A$116.00 | A$29.00 ↗ |
| 250g | – | Ground for Moccamaster/Batch Brew | A$116.00 | A$29.00 ↗ |
Show all 16
| Coffee Size | Wholebean or Ground (Required) | Grind | Per kg | Price |
|---|---|---|---|---|
| 1kg | Wholebean | – | A$95.00 | A$95.00 ↗ |
| 1kg | – | Ground-Espresso | A$95.00 | A$95.00 ↗ |
| 1kg | – | Ground (AeroPress) | A$95.00 | A$95.00 ↗ |
| 1kg | – | Ground-Filter | A$95.00 | A$95.00 ↗ |
| 1kg | – | Ground for Plunger | A$95.00 | A$95.00 ↗ |
| 1kg | – | Ground for Stovetop | A$95.00 | A$95.00 ↗ |
| 1kg | – | Ground for Capsule/Pod | A$95.00 | A$95.00 ↗ |
| 1kg | – | Ground for Moccamaster/Batch Brew | A$95.00 | A$95.00 ↗ |
Description
Ethiopia Ayla Bombe Washed Espresso - Single Origin.
This lot is the result of contributions from approximately 900 smallholder farmers in Bensa woreda. Farms are typically under two hectares and managed using traditional, low input methods, with coffee grown alongside food crops under native shade trees.
Producers deliver freshly harvested cherry daily to the Ayla washing station, operated by Testi Specialty Coffee. Each delivery is paid at a premium above the government rate, with additional payments distributed post sale; linking quality directly to financial return. Processing is tightly controlled; cherries are hand sorted and density graded via floatation before being pulped within hours of harvest. The parchment undergoes 36 to 48 hours of wet fermentation, followed by washing, channel grading, and a secondary soak in clean water.
Drying takes place on raised beds under shade for 5 to 7 days, with frequent turning and hand sorting to ensure even moisture reduction and physical stability.
PROCESS: W
REGION: P
ELEVATION: 1
VARIETAL: T
CUP: L
ROAST: F
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