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Ethiopia Sidamo - Testi Ayla Washplant
This amazing offering from the birthplace of coffee has knocked my socks off. When we sampled this gem, I grabbed as much as we could get in the store. This coffee is elegant, smooth and fun to drink. Check out those flavor notes below.
Wash Station: Testi Ayla in the village of Bombe (near Bombe Mountain)
Variety: Mikicho, Setami
Region: Sidamo, Ethiopia
Altitude: 1400 - 2200 meters
Soil: Volcanic Loam
Process: Full Natural, Sun Dried
Roast Level: Medium
This Sidamo has notes of milk chocolate, light melon and dark honey. It is strawberry and blueberry forward on the nose but mellow on the taste. The acidity becomes more present on the cool down but this is an easy drinker.
Testi Ayla Washing Station was founded in 2010 and became part of the Testi group 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 varieties such as Mikicho and Setami, which are local coffees.
These are true sustenance farmers, in many cases it is almost more accurate to describe the harvests as “garden coffee,” as the trees do sometimes grow in more of a garden or forest environment than what we imagine fields of farmland to look like. There are some large privately owned estates, as well as co-operative society comprising a mix of small and more mid-size farms, but the average producer here grows relatively very little for commercial sale.
Coffees in Ethiopia are typically traceable to the washing station level: The average producer here delivers their cherry to the washing station, where it is blended with other producers' deliveries and processed as necessary. The Natural coffees are dried on raised beds that are 25 meters long. Drying takes 15–20 days, weather depending.