Ethiopia Ayla Bombe Washed Espresso - Single Origin

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

This washed Ethiopian from the Bensa region showcases the clarity and brightness characteristic of washed-process coffees. Sourced through Testi Specialty Coffee, the lot expresses citrus and floral notes alongside nutty sweetness—a profile typical of Ethiopian coffees from the Sidamo zone. Code Black Coffee has roasted it specifically for espresso applications, where the washed preparation's cleaner cup structure supports crisp acidity and defined aromatics. The combination of citrus brightness with delicate florals and subtle nutty undertones invites exploration across the coffee's full extraction range.