Ethiopia Ayla Bombe – a Sweet and Floral Coffee from Sidama
Popis
Ethiopia Ayla Bombe comes from the Sidama region, one of Ethiopia’s most important coffee-growing areas. Coffee here is grown by smallholder farmers around the village of Bombe, near the mountain of the same name, and their harvests are delivered to the Testi Ayla Washing Station, which was founded in 2010 and today works with approximately 375 local producers.
Farmers in this area cultivate an average of around 2.5 hectares of land and grow local Ethiopian varieties such as Mikicho and Setami. The high elevation, cooler climate and fertile soil slow down the ripening of the coffee cherries and help create complex and naturally sweet flavour profiles.
The coffee is naturally processed. Freshly harvested cherries are sorted according to ripeness and quality, cleaned and then dried on raised African beds, where they are regularly turned to ensure even drying.
In the cup, you can expect fresh jasmine, milk chocolate and dried berries. The profile is complemented by a gentle wine-like acidity and pronounced candy-like sweetness, giving the coffee a long and pleasant finish.
Try our most popular beans.
Mia Coffee
Colombia, Juan Martin
Clean and harmonious filter coffee, 250g
Colombia, La Hormiga
Clean & Bright Espresso, 250g
Flow #01, Seasonal Espresso Blend
Sweet and balanced espresso, 250g
Bolivia, Kantutani
Fresh and balanced espresso, 250g
Ethiopia, Chelbesa
Drip Bags, 7x10g
Kenya, Nyeri AB
Juicy and light filter coffee, 250g
Don't know how to prepare coffee? Check out our "Learn" section.
Espresso
The correct setting of espresso is an essential skill for every barista. The speed at which ground coffee dissolves in water significantly affects the taste of the final drink. The flavor of espresso depends on the amount of coffee used, the total weight of the drink, and the time it takes to prepare it. By using a simple ratio and a few steps, we can create a perfectly balanced and tasty espresso.
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Pour-Over
With a kettle, dripper, and filter, you can prepare coffee using the pour-over method, which guarantees a clean taste. This method is suitable for various types of coffee, but beans with a light to medium roast and gentle acidity shine the brightest. Among the most recognized pour-over techniques is the V60, which creates a clean flavor and pronounced aroma. This recipe is ideal for one serving of V60.
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French press
The French press is a simple and classic way to prepare coffee. Although it is not always sufficiently appreciated, it can yield great results when used correctly. The coffee grounds are fully immersed in hot water during preparation, which gives the drink an intense sweet flavor. You will especially appreciate this when adding milk, as the strength of the coffee remains intact. The French press is ideal for multiple people and naturally sweet coffees.
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AeroPress
AeroPress is an excellent coffee brewing device that uses high pressure for extraction and delivers a great cup. This means you can use espresso-roasted coffee as well as filter coffee. The AeroPress is a fun device that allows you to easily prepare a single cup of coffee – it is cleaner than a French press but richer in flavor than coffee brewed using the pour-over method.
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Cold Brew
The hot summer months are a great time to prepare our favorite cold brew. This coffee offers a naturally sweet and concentrated flavor, which can be tried with milk or just with ice for refreshment. We recommend coffee beans with a strong flavor and intense sweetness to make the cold brew full of taste. If you don't have a special container, you can prepare it like we do in a French press.
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Moka pot
The moka pot, invented in 1933 by Alfonso Bialetti, is an icon of Italian coffee culture, alongside the classic coffee maker. It is favored for its simple, quick process and the resulting full and sweet flavor. There are many different models, so it is important to adjust the recipe to the size of the pot. We use the standard three-cup version, and here is our method.
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