Ethiopia - Ayla Shantawene Washed
Tropical, vibrant & beautifully clean.
This washed Ethiopian from Ayla Shantawene in Sidamo is bright, juicy and bursting with tropical fruit.
Roasted light and designed to shine as a filter coffee, it opens with juicy pineapple and fragrant stone fruit before finishing with a sweet, citrusy lime note. Vibrant acidity and beautiful clarity make this an incredibly refreshing and expressive cup—the kind of coffee that keeps you coming back for another sip.
Think pineapple, stone fruit and sweet lime, with a finish that has us dreaming of margaritas on the patio.
Ayla Shantawene washing station receives freshly harvested coffee cherries from around 725 smallholder farming families in the surrounding area. Cherries are carefully hand-sorted before processing, following the patient and meticulous practices for which Sidamo has become one of the world's most celebrated coffee-growing regions.
The station is owned and operated by Testi Coffee, which also invests in the surrounding communities through initiatives including primary schools and local infrastructure.
Ethiopia's extraordinary terroir, combined with the genetic diversity of its indigenous coffee varieties, produces an unmistakable cup profile. The washed process brings incredible clarity to that character, highlighting vibrant fruit, floral aromatics and a juicy, refreshing acidity.
| Roast Level |
Light |
| Tasting Notes |
Pineapple, White Peach, Margarita |
| Origin |
Ethiopia |
| Variety |
Landrace Varietals |
| Process |
Natural |
| Producer |
Ayla Shantawene washing station |
Brew Method
Filter: 17:1 water-to-coffee ratio (e.g., 20g coffee to 340ml water), medium-coarse grind
Espresso: 19g coffee - 41g espresso, 32-36 seconds shot time
Recommended Resting
To get the best out of our coffees we recommend resting them. We have found for espresso the optimal age is 10 - 21 days after the roast date and for filter brew methods we find our coffees start tasting best after 3-4 weeks after the roast!