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 fully washed 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 depulped within 6-8 hours of harvesting and bulk fermented after depulping for about 36-48 hours. After this fermentation, coffees are washed in channels and dried on raised african beds for about 5-7 days, until coffees reach 11%-12% moitsure content. 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

1gram of freshly ground coffee to 16-17g water / Slurry temperature (coffee+water): 200 - 205 ̊F – 93 - 96 ̊C / Extraction: 20 - 21% / TDS 1.38-1.41%