BOMBE

When we first tasted this naturally processed lot, we were blown away by the intensely fruity profile. In the cup, vivid notes of strawberry, peach, and lemon curd appear first. The sweetness of panela is supported by gentle citrus, with a creamy texture that really lingers.

Testi Ayla Washing Station was founded in 2010 and became part of Testi Specialty Coffee in 2016. It now serves about 375 smallholder farmers in the village of Bombe in Sidama, near the Bombe Mountain. Producers here own an average of 2.5 hectares and grow the mixed heirloom varieties native to Ethiopia. In Sidama, coffee is typically grown on very small plots of land, alongside other crops.

Blessed with perfect conditions, Sidama region is known for producing the most coffee at the highest grades in Ethiopia. This region spreads across fertile highlands, where half of the land is cultivated. The surrounding rivers and lakes along with the very high elevation results in cool weather and fertile soil. These factors, in combination with over 100 inches of rainfall per year, cause the coffee to ripen slower than in any other region in Ethiopia, producing coffees that are full of flavour.

The cherries are typically delivered the day they are harvested, and are first sorted for ripeness and quality before being rinsed clean of dirt. Then they are spread on raised drying beds or tables, where they will be rotated constantly throughout the course of drying. Drying can take an average of 8–25 days, depending on the weather.