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This washed lot is made up of coffees grown and processed in the woreda (administrative district) of Aroresa (pronounced “A-ro-ress-a”), located in Ethiopia’s Guji Zone. The coffee was processed using the washed method at Ayla washing station, one of ten owned and managed by Testi Coffee, a family-owned company founded by Mr Faysel A. Yonis.
Ayla washing station sits across 1,950-2,050 meters above sea level. During harvest, freshly picked coffee cherry is delivered daily by some 650-750 local coffee growers, before being processed under the watchful eye of operations manager, Tofu Ahmed. The majority of the families who contributed to this lot farm organically on tiny plots of land, which average just 2–5 hectares in size. Coffee is their main cash crop and grows alongside food crops of corn, grain and bananas, under the shade of native Birbira, Wanza, and Acacia trees. The average elevation of the farms in this region is very high – around 1,950–2,150m above sea level – and this, combined region’s cool temperatures, is ideal for the slow ripening of coffee cherries, leading to denser beans and a sweeter, more complex cup profile.
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