Kenya
Ayla Washing Station, Bombe, Shentawane Village, Sidamo
Our new coffee, Ayla Bombe, comes from the Sidamo region of Ethiopia and is processed at the Ayla Washing Station. This station is part of Testi Coffee, a family-run business led by Faysel Yonis that works closely with local coffee farmers. Through its Project Direct initiative, Testi supports communities sustainably—building schools and providing access to clean water and electricity. Around 700 producers deliver their hand-picked cherries to Ayla, most of whom manage small, organic farms at altitudes of 1,950–2,150 m. The cool climate allows the cherries to ripen slowly, resulting in dense beans with an exceptionally sweet and complex flavor profile.
Variety & Processing
Heirloom
Process: Natural
 
Ayla Bombe is made from the carefully selected JARC varieties 74110 and 74158. They bring floral precision, bright sweetness, and a distinct structure to every cup.
Blueberries
×
Darjeeling Tea
×
Red Currant
Description
Ethiopia Ayla Bombe
Ayla Bombe – Espresso
Our Ayla Bombe comes from the highlands of Sidamo and is processed at the Ayla Washing Station by dedicated smallholder farmers. Thanks to the cool climate, the cherries ripen slowly, producing a coffee with exceptional density and clarity. Scoring 89 points on the SCA Cupping Score, it ranks among the top-tier coffees. Brewed as a filter coffee, Ayla Bombe delights with juicy notes of blueberry and red currant, accompanied by delicate Darjeeling-like aromas and subtle floral hints. Precisely structured, fresh, and vibrant, it offers an authentic and nuanced taste experience from Sidamo, Ethiopia.
Details
  • Microlot from Ethiopia Sidamo
  • Process: Natural
  • Filter Roast
  • Flavour Profile: Blueberry x Darjeeling Tea x Red currant
  • 100% Arabica coffee, freshly and gently hand-roasted in Berlin-Mitte
  • Available sizes: 250 g, 500 g or 1 kg – whole beans or ground on request for espresso machine
  • Climate-neutral shipping with DHL GoGreen
    Pickup on site:
  • Pickup address: Röststätte, Ackerstr. 173, 10115 Berlin
  • After placing your order, you will receive a pickup confirmation via email (please also check your spam folder)
  • Pickup with email confirmation possible: Monday–Friday between 9:30 and 18:00

Important note on ground coffee:
Please note that we cannot offer a universal grind size for espresso machines. The optimal grind must be individually adjusted to each machine, as factors such as basket size, pump and brewing pressure, and temperature vary significantly depending on the model. We therefore always recommend buying whole beans and adjusting the grind size yourself according to your setup.

Important note on returns:
Ground coffee is excluded from returns, as it is ground exclusively at the customer’s request. Thank you for your understanding.

Sustainable cultivation and a commitment to quality
Similar to wine, the origin, cultivation, and careful harvesting form the foundation of a specialty coffee. For our coffees, we use only fully ripe, handpicked 100% Arabica beans, as this labor-intensive manual harvest is a key quality criterion. Our high-altitude coffees are natural products grown sustainably in shaded forest gardens, helping to preserve the biodiversity of the region. At higher, cooler altitudes, the coffee cherries can ripen slowly in nutrient-rich, fertile soils. Under these optimal climatic conditions near the equator, the coffee plants have more time to develop their characteristic and fruity aromas.  
Freshly roasted by hand
All Röststätte coffees are gently roasted by hand in Berlin to allow their natural aromas to fully develop without creating unwanted acidity. To achieve a pronounced body and a versatile flavor profile in the cup, our roasting approach aims to highlight and precisely express the unique characteristics of each variety, farm, and origin. Our goal is to unlock the full potential of the green coffee through our roasting style and to honor the valuable work of the producers in the growing regions. These are our quality principles – from source to the final cup.

Espresso Recipe

Calibrated by Head Barista Valeriia Kutuzova
Standard espresso machine temperature setting: 93.5°C
Requirements: 18 g basket, double spout portafilter

Recipe

Dose in 19g
Extraction time in seconds 28
Dose out 38g

Freezing Date

22-33 Days after Roast Date

Taste Balance

Sweetness (low to high) Medium -High (fruchtig)
Acidity (low to high) Medium
Bitterness (low to high) Low
Texture  Silky, Juicy
Weight (low to high) Medium 
Finish (short to long lasting) Long

Flavour

Rhabarber, Orange Jam, dunkle Schokolade, Papaya, Cranberry

Milkweight

Normal milk & Oat milk 110g 

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Service & Beratung
Gerne beraten wir Dich auch telefonisch rund um unsere Kaffees, Schulungen und Produkte.
Für ein Beratungsgespräch vor Ort bitten wir Dich, einen Termin mit uns zu vereinbaren.
+49 30 4050 1650
Telefonzeiten Montag - Freitag (10:00 - 18-00 Uhr)
Service & Support
We're happy to advise you by phone about our coffees, trainings and products.
For an on-site consultation, we ask you to make an appointment with us.
+49 30 4050 1650
Phone Hours Monday - Friday (10:00 am - 6:00 pm)

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