26m5LgB3u83Q7IpUanxV6, whole_beans

tHbn5IqaV68z6KXN_XbyJ, whole_beans

This naturally processed coffee boasts a complex and layered berry note, paired with jasmine florals.

Ethiopia Ayla Bensa Shantawene Natural

weight

tHbn5IqaV68z6KXN_XbyJ

26m5LgB3u83Q7IpUanxV6

grinds

whole_beans

The Testi Ayla station is located in the village of Shantawene, close to the Harenna forest preserve. Over a thousand small-holder coffee producers deliver cherry to the Testi Ayla station, all of which are growing native coffee in the Bensa region. Operating an independent processing station creates many challenges within a highly competitive area like Sidama, but the owner and operator, Faysel Yonis has set up systems to maintain the loyalty of the members. Using business acumen and developing community projects that support the people in the area has been the key to Testi Ayla’s success. Another key to success has been their penchant for producing exceptionally high quality coffees, both their washed and natural processed lots. By maintaining their place in the community, they have a great pick of choice cherry when harvest time rolls around. Through this, they process each delivery immaculately, taking care of drying times when conditions can drastically shift from hot and dry to cold and humid. The business of Testi Ayla is a quality focused one, but not only by pushing coffee quality to the forefront, but by valuing the land, community, and the people who grow these coffees.

This coffee comes to us by way of our friend and collaborator Michael Adinew. Michael is a pillar amongst green coffee, and has been partnering with select roasters in the US through his business as Cafe Hilm. Michael is the type of person that seemingly knows everyone within coffee, and no where is that truer than in Ethiopia. Now residing in California, Michael is from Ethiopia and maintains many connections with Ethiopian coffee. We routinely carve out some space to collaborate with him in our Ethiopian coffee program, and have never been disappointed with what we find together. This natural processed coffee from Testi Ayla maintains that high bar.

Michael Adinew

We believe that no amount of roasting expertise or beverage mixology can take the place of the kind of green coffee that’s the result of intentionality at the farm level. Coffees that are grown and harvested to maintain quality and consistency from cherry ripeness to density then processed to continue that quality create a coffee that is clean, flavorful and interesting from cup to cup. Our commitment to seeking out quality green coffee ranges from trips to origin were Jon, part owner, and green buyer, cups hundreds of coffees in search of the one or two that fits what we are looking for. We roast and cup dozens of coffee samples a week - narrowing them down to coffees that taste great as an espresso, pallets of lots designed to make up our Southern Weather house blend, and single bags of coffee we vac-pac and sell in small releases.

Onyx Coffee Lab

Ivana Chan

Started in 2012 by Jon and Andrea Allen, Onyx Coffee Lab strives to find the best possible coffees and roast them to their full potential. In 2022 we won the US Roasters Competition and the US Brewer's Cup Competition, going on to place 2nd in both categories in the World Coffee Championships.

Ethiopia Ayla Bensa Shantawene Natural

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Ethiopia Ayla Bensa Shantawene Natural

Altitude, meters

Country

Region

Processes

Variety

Notes from the curator

More about Onyx Coffee Lab

No Customer Reviews

Similar Coffee

Altitude,
meters