Ethiopia - Ayla Bombe Natural

JUICY AND SWEET WITH NOTES OF BLUEBERRY, CANTALOUPE, AND LAVENDER

$15.00

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Size 8oz // 227g 12oz // 340g 5LB

Quantity

Roast level: Light
Processing method: Natural
Region: Bombe, Sidama
Varietals: Heirloom Ethiopian Varieties

Natural process coffees are how a lot of people get their start in drinking specialty coffee or working in the industry. Ask any coffee aficionado and they may say, "The first cup that got me into coffee was something that tasted like Welches fruit juice. I couldn't believe it!" No joke.

Natural processed coffee means the cherry was left to dry before removing it from the coffee seed. This leaves a lot of sugar with the seed and is what we taste in the cup. It is also an effective method to conserve water in the case of a drought, or infrastructure conditions.

To see photos of the process visit our blog from when we went to Ethiopia for coffee.

About the region:

Bombe is the village where nearly 375 small farmers deliver their cherry to be processed by the Testi Ayla Washing Station. The Testi group is one we had the honor of visiting in 2019, and continues to be a strong exporter with consistently delicious offerings like this and our Ethiopia Idido Washed offering

Brewing ratios for drip and cold brew

Brewing ratios are the base for coffee brewing recipes. It's a way to make sure coffee brews to the strength we enjoy it!

For example, 1:15 would mean one gram of coffee to 15 grams of water and would make for a heavier cup of coffee. Increasing this to 1:20 would mean a more tea like brew.

Adjust these ratios to taste on any coffee, but we have a

Pour over, drip brews, and other paper filter methods

1 : 17 for our light and light-medium roasts
1 : 18 for our medium and medium-dark roast levels
Grind size fine-medium - or - similar to beach sand

Cold Brew Concentrate

1 : 4.6
Grind size as coarse as your grinder goes
A french press recipe with ratio above would be 170g coffee to 793g water.
Steep in cold water in fridge for 12-14 hours
Cut 50/50 with water or to taste for diluted brew.

How long should I wait after the roast date to use?

Coffee is off gassing from the time it is roasted. Brewing coffee that is too fresh is difficult to extract because CO2 will repel water and make it hard to extract what makes coffee tastes great!

Paper filter or full immersion brew method (ie. pour over, brew pot, french press)

At least 3 days.

When you go to pour hot water over your coffee grounds you see the coffee 'bloom' or bubble up. Depending on your brew method, this can be a way to open the coffee up for continued brewing.

Espresso

At least 5-7 days.

Espresso is a highly concentrated and pressurized brewing method. CO2 has nowhere to go so it's best to let the coffee release this naturally past the roast date.