BeMyBean - Ethiopia Bombe Ayla Washed Filter 250 g

A whole-bean specialty coffee beans from Ethiopia, roasted by BeMyBean from Poland. Light roast, perfect for filter coffee machines, drippers, Chemex, AeroPress, French Press, and other pour-over brewing methods. You can expect hints of lemon, lime, jasmine and black tea.

Country: Ethiopia

Region: Sidamo

Farm: Bombe Ayla

Processing: Washed

Varietal: JARC 74110, JARC 74158

Altitude: 2000 m a.s.l.

ABOUT THE COFFEE

A classic washed Ethiopia that shows everything we love about coffees from this region. In the cup, you will find juicy lemon and lime, a delicate jasmine aroma, and an elegant finish reminiscent of black tea. Clean, light, citrusy.In the cup, fresh notes of lemon and lime dominate, giving the coffee juiciness and a pleasant energy. They are accompanied by a subtle jasmine aroma, and the whole closes with a long, gently dry aftertaste reminiscent of black tea. This is a coffee of medium intensity, very harmonious and extremely pleasant for daily brewing.

ABOUT PROCESSING

There are coffees that surprise with exotic fermentations and intense fruit notes. This Ethiopia takes a completely different path. It is a classic example of a perfectly prepared washed coffee, where flavor clarity, clear acidity, and elegant complexity are what matter most.Behind its profile stands one of the most valued processing methods – washed – which allows to bring out the natural character of the beans and highlight the terroir of Ethiopia.

The process begins with the hand-picking of exclusively ripe, red coffee fruits, which reach the washing station on the same day. There, the cherries are thoroughly sorted, and unripe or damaged fruits are discarded.Next, the fruits pass through a depulper, which separates the skin and most of the pulp from the bean. The beans covered with a thin layer of mucilage go into fermentation tanks, where for about 36–48 hours natural enzymes break down the remaining pulp. This is a crucial stage – properly controlled fermentation builds flavor clarity, distinct acidity, and the characteristic tea-like elegance of Ethiopian coffees.

After fermentation is complete, the beans are thoroughly rinsed in clean water to completely remove any remaining mucilage. Next, they go onto African raised beds, where they dry under natural conditions. During drying, they are turned regularly so that moisture evaporates evenly, and the beans maintain high quality and stability. Upon reaching the appropriate moisture level, the coffee rests in parchment before being prepared for export.

The result is an exceptionally clear and elegant cup – exactly what you can expect from a classic washed Ethiopia. If you appreciate coffees full of freshness, citrus energy, and floral finesse, this offering will be an excellent choice for V60, Origami, Kalita, or Chemex.

Store in a cool, dry place.