Bombe

This coffee is giving refreshing summer iced tea with a side of sweet lemonhead candy.

Sourced from the Ayla washing station in Bombe, the coffee is picked, depulped, and then submerged in water for 36 to 48 hours of fermentation. Following fermentation, the coffee is washed and dried on shaded beds for 5 to 7 days until the moisture content reaches 11 to 12%.

The Ayla washing station, owned by Testi Trading and run by the Yonis family, makes substantial community investments through their Project Direct initiatives. These efforts have led to the construction of several primary schools and the first high school in Hamasho, a small town in Sidama.