Bombe

This coffee comes from the Ayla washing station in the Sidamo region of southern Ethiopia, part of the Testi Coffee group. Approximately 700 small producers cultivate the beans on small plots at altitudes between 1,950 and 2,150 meters. The coffee is processed anaerobically for 120 hours, resulting in a complex cup with notes of strawberry, blueberry, and tropical fruits. The variety is Heirloom.