Etiópia – Ayla Bombe

OriginEthiopia

ProcessNatural

Summary

Ethiopian coffee from the Ayla Bombe washing station in Bombe, Sidama, founded in 2010 and part of the Testi group since 2016. Cherries are collected from around 375 smallholders farming small plots, then processed as a natural: sorted by ripeness, washed, and dried whole on raised beds for 8 to 25 days with regular turning. The lot is composed of local Heirloom varieties, including Mikicho and Setami, grown at 2000 masl. In the cup it shows delicate floral notes of jasmine tea and elderflower with lime, lively acidity and a natural sweetness, complex yet smooth and easy to drink.

AI-assisted description, based on roaster & cupping data.

Brew guide

Espresso

Coffee in: 18 g
Coffee out: 36 g
Time: 28 s

Filter

Coffee in: 15 g
Water: 240 g
Time: 2:00
Temperature: 94°C

Grind: filter

0:00Pour 45 g for the bloom, fully saturating the coffee
0:30Continue pouring to 120 g
1:10Finish pouring to 240 g

Orea V3 (size 01) with Sibarist FAST filter. Pour in slow, controlled circular motions from the centre outwards for a more uniform extraction.

Published by the roaster for this coffee. Treat it as a starting point — your grinder, water and machine will want their own tweaks.

Details

Format: Bean
Roast profile: Omniroast
Decaffeinated: No
Price
Region: Bombe, Sidama
Producer: Ayla Bombe Washing Station
Altitude: 2000 m.a.s.l
Variety: Heirloom
Notes: Elderflower, Lime, Jasmine

Reviews

No reviews yet

Be the first to share your experience with this coffee.

The roaster

7 Gaia Roaster

7g Roaster is a specialty coffee roaster based in Vila Nova de Gaia, Portugal, roasting carefully chosen single-origin beans to reveal the best of each lot. Th…

AI-assisted description, based on roaster & cupping data.

All coffees Go to website