Ethiopia Ayla Bombe

Produced by smallholder farmers in Sidama, this natural Ethiopian coffee grows between 1,950 and 2,150 meters, where cool temperatures slow cherry maturation and build complexity. Extended drying concentrates sugars while preserving clarity, creating a profile that balances soft fruit, rounded texture, and structure.

Each coffee is roasted to order. Orders ship within 2 business days.

Sourced from the Sidama region of Ethiopia, this natural-processed coffee arrives at Verve Coffee Roasters from the Ayla Bombe area. Grown at elevations between 1950–2150 meters, the lot was dried in its fruit, a processing method that typically encourages deeper fruit character and fuller body. The roaster identifies soft fruit and rounded texture as the coffee's defining characteristics—a profile well-suited to those seeking approachable, fruit-forward Ethiopian coffees without sharp acidity.

Natural-processed coffees from Sidama often balance berry and stone fruit notes with tea-like body. This particular lot's emphasis on softness suggests a restrained fermentation or careful drying, resulting in a coffee that prioritizes smoothness over complexity. Explore these flavor dimensions using the flavor wheel to identify specific fruit notes that resonate with your palate.