From our friends at Cafe Imports, we learn more about this heirloom varietal from Sidama Region of Ethiopia:
“Testi Ayla Washing Station was founded in 2009 and serves about 310 smallholder farmers in the area around Bombe village, in the Woreda of Bensa.
“Coffees in Ethiopia are typically traceable to the washing station level: The average producer here farms on 1/4–1/2 a hectare of land and delivers their cherry to the washing station, where it is blended with other producers’ deliveries and processed as necessary. Here, the Naturals are picked ripe, rinsed clean, and then dried in their cherry on raised beds for 15–21 days. According to the washing station manager, Washed coffees at Testi Ayla are depulped the day that they are delivered and fermented underwater for six days. They are washed clean and spread on raised beds for 10–12 days.”