Ethiopia | Ayla

Regular price $28.00
Unit price

Region: Aroresa, Sidama
Altitude: 1,950 - 2,050 metres above sea level
Varietal: JARC 74110, 74112
Process: Washed
Producer: 650-750 smallholder farmers of Ayla washing station
Owner: Faysel A. Yonis

A zesty, vibrant cup, highlighted by sparkling acidity and abundant floral notes. Crisp white grape acidity complements yellow peach sweetness and lemonade in the cup.

Recommended for all brew methods.

Origin Story
This washed lot is made up of coffees grown and processed in the woreda (administrative district) of Aroresa. The coffee was processed using the washed method at Ayla washing station, which sits 1,950-2,050 meters above sea level.

Coffees that are grown and processed in Sidama showcase an extremely diverse range of flavour profiles, and are noted for their intensely fruit-forward, tea-like, floral and complex character that is sought after worldwide.

This coffee is made up of JARC varieties 74110 and 74112. For many years, most Ethiopian coffees have been described as being a mix of cultivated and wild varieties, referred to as “heirloom varieties.” Whilst this describes many of the varieties found in Ethiopia, it does not acknowledge the varieties that are already locally recognised and cultivated, or those that have been specifically developed and widely distributed by the Jimma Agricultural Research Centre (JARC).

JARC varieties were developed using “mother trees” from Ethiopia’s coffee forests, and are now grown for disease and pest resistance, as well as exceptional cup profile, and are released by number. For example, 74110, 74112 and 74116 are all widely propagated in the Sidama growing region.

This coffee has been processed using the washed method, using clean water from the Hamile river. This coffee is classified as Grade 1, indicating that maximum effort has been put into the selection, grading and drying to ensure the very highest quality coffee is produced.

Each day, carefully hand-picked coffee cherries are delivered to the wet mill and are meticulously hand-sorted and in a floatation tank prior to processing to remove unripe, overripe, or damaged fruit, in order to enhance the quality and sweetness of the cup.

After sorting, the coffee cherries are then pulped to remove the fruit and skin and graded by weight; heavier beans are of superior quality and deliver a sweeter cup. After grading, the parchment-covered coffee is soaked in tanks of clean water for 36–48 hours to remove the mucilage (sticky fruit pulp) by allowing it to ferment and detach from the coffee.

The coffee is then re-washed and graded again by density in washing channels and soaked in clean water for 12 hours.

The coffee is then dried for 10–12 days on raised African drying beds, firstly under cover (for around 3–5 hours) and then subsequently in the sun.