Ayla Bombe comes to us from the Shentawane village in Bombe, Sidamo. Over 700 smallholders contribute to the station, which is owned by Testi Coffee. The most common varieties submitted to the station here are 74110 and 74158, both developed by the Jimma Agricultural Research Centre (JARC) for their improved yield and resistance to disease. In the natural processing at Bombe, cherries are sorted before and after floating to remove any foreign material and keep only the ripest, most uniform cherries. After this, cherries are dried on raised African beds and turned multiple times a day to ensure even drying and fermentation. This usually takes about 2-3 weeks. In 2022, Bombe submitted some truly impressive lots to us and is a relationship we’re looking forward to building on in the future!

Brew Method

18 grams of freshly ground coffee / Timer for 28 - 32 seconds / Pull 37 - 39 grams of liquid espresso / Grouphead at 200 - 201°F / 9 bars at machine gauge