Ethiopia, Sidama, Ayla Bombe, Organic
Ethiopia, Sidama, Ayla Bombe, Organic
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Bombe, Bensa, Sidama, Ethiopia
Cherry, Kiwi, notes of tart berries, zesty acidity, dark chocolate.
This organic-certified Natural Lot comes from the Ayla washing station in Bombe, Bensa, in the Sidama Zone of southern Ethiopia, where smallholder farmers deliver coffee cherries from farms located at an altitude between 1,950 and 2,150 meters, primarily planted with varieties 74110 and 74158. Ayla works with approximately 725 farmers in the surrounding Shentawane region.
| Washing Station: |
Ayla |
| Origin: | Bombe, Bensa, Sidama, Ethiopia |
| Roast: |
Light Roast |
| Altitude: | 1950-2150 m.a.s.l. |
| Type: | Coffea Arabica |
| Variety: |
74110 and 74158 |
| Processing: | Natural |
| Harvest: | 2026 |
| Cupping Score: | 87.25 |
| Roasted for: | Espresso, Filter |
| Preparation: | Portafilter, Moka pot, |
| Filter, French Press | |
| Brewing Recommendation: | Espresso Ayla Bombe |
| Machine: | La Marzocco GS3 |
| Brew ratio: | 1:2- 1.25:2 |
| Extraction time: | 23-27 seconds |
| Temperature: | 93-95ºC |
| Packaging: | Bag with aroma valve |
| and zipper | |
| Storage: | Store in a dry and cool place. |
| (Do not refrigerate) | |
| Reseal well after opening. | |
| Ingredients: | 100 % roasted coffee from |
| organic farming. | |
| Whole, freshly roasted beans. | |
| More Info: | |
| Instagram: |
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| Importer: |
falconcoffees |
| Instagram: |
@falconspecialty |
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Certification: ORGANIC Origin: Ethiopia |
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Processing:
Upon arrival at the station, the coffee cherries undergo sorting, where the team removes unripe and overripe fruits, as well as visible foreign matter, before the coffee is weighed and accepted. The sorted coffee cherries are then immersed in water for flotation, allowing low-density and defective fruits to be skimmed off; the dense, healthy cherries required for high-quality natural coffees sink to the bottom and are retained for further processing.
After sorting, the selected cherries are spread out on raised African beds in a layer approximately 5 cm thick, with about 25 kg per bed. Station staff turn the coffee 5–6 times daily to regulate sun exposure and air circulation, thereby reducing the risk of over-fermentation and ensuring drying on the bed is as even as possible. Depending on weather conditions, the cherries need about 15–21 days to reach a target moisture content of 11–12%. At this point, the batch is transferred to the nearby warehouse, where it is conditioned and stored before milling and export.
