Ethiopian Coffee – Ayla Bombe Sidamo Washed Gr. 1

Ayla Bombe Sidamo Washed G1 – Ethiopian Coffee An elegant, floral, and bright coffee that showcases one of the most refined expressions of Ethiopian coffee. Sourced from Bombe, in the Sidamo coffee region, and processed using the washed method at the Ayla station, it offers a clean, balanced, and nuanced cup. Cultivated by small-scale producers at altitudes near 2,000 meters, this Grade 1 coffee reflects the character of one of Ethiopia's most prestigious coffee-growing areas. • 100% Arabica Coffee from Ethiopia • Ayla Bombe Sidamo Washed G1 Lot • Freshly artisan-roasted in Seville • Available whole bean or ground • Available in various formats Tasting Notes 🍋 Bergamot 🍑 White Peach 🌼 Jasmine 🍯 Wildflower Honey 🍵 Black Tea Cup Profile Profile: Floral · Citrusy · Sweet · Elegant Acidity: High and bright Body: Medium Sweetness: Medium-high Roast: Specialty Origin Country: Ethiopia Region: Sidamo / Bombe Washing Station: Ayla Altitude: 1,950 – 2,000 masl Varieties: 74110 and 74158 Process: Washed Quality: Grade 1 Harvest: 2025/26 Lot: Sidamo Bombe Ayla Washed G1 EUDR 2025/26 What to expect in the cup? If you're looking for a clean, aromatic, and balanced coffee, this Ayla Bombe Sidamo is an excellent introduction to washed Ethiopian coffees. Its floral and citrus notes combine with a soft sweetness reminiscent of honey and peach. Unlike natural coffees, which are more intense and fruity, the washed process allows for a clearer appreciation of the origin and personality of the bean. Recommended Methods ✓ V60 ✓ Chemex ✓ AeroPress ✓ Filter coffee maker ✓ Smooth and aromatic espresso The Story Behind This Coffee Ayla: a washing station with its own name This coffee comes from Ayla Washing Station, a washing station founded in 2018 by Faysel Abdosh, one of Ethiopia's most renowned producers. The station is named after Faysel's niece and was the first that his company, Testi Specialty Coffee, opened in the Sidamo region. Today, around 800 smallholder farmers deliver their coffee cherries here. Most cultivate family plots of barely half a hectare, located between 1,950 and 2,000 meters above sea level, ideal conditions for producing coffees of great aromatic complexity. Each cup represents the work of hundreds of coffee farming families who have been cultivating coffee for generations in one of Ethiopia's most recognized regions. More than coffee In addition to buying coffee from local farmers, Testi Specialty Coffee actively participates in community development. Among other initiatives, they have collaborated on the construction of schools, projects for access to drinking water, and connecting homes to the electricity grid. From Tree to Cup The cherries are hand-picked when they reach their optimal ripeness. Once they arrive at Ayla, they are carefully selected and processed using the washed method. After pulping, the coffee ferments for 36 to 48 hours, is washed with clean water, and slowly dried on raised African beds. This process helps create an exceptionally clean, bright, and elegant cup. Ethiopia: where coffee was born Ethiopia is considered the birthplace of coffee and remains one of the world's most fascinating origins. Its extraordinary genetic diversity, traditional cultivation methods, and centuries of coffee culture result in some of the most complex and appreciated profiles in specialty coffee. Most Ethiopian coffee continues to be grown traditionally, with very little use of fertilizers or pesticides and a strong reliance on manual labor at all stages of production. Who is this coffee for? ✓ For those who enjoy floral and elegant coffees ✓ For filter methods like V60, Chemex, or AeroPress ✓ For those who want to discover the cleaner and more delicate side of Ethiopian coffee ✓ For those looking for a balanced everyday coffee About Black Jebena At Black Jebena, we work exclusively with coffees from Ethiopia, the birthplace of coffee. We artisan-roast in Seville in small batches to respect the identity of each origin and to bring our customers the cultural and gastronomic richness of the country where coffee was born.