Ayla Washing Station

The Ayla washing station is just south of Shantawane village with a river wrapping itself around the open grass where the drying beds are built. The river keeps temperatures cooler and brings more airflow across the drying beds. 725 growers deliver their coffee to the Ayla washing station. The Ayla Washing Station is owned and operated by the Yonis family. We have had the pleasure of buying coffees from Faysel Yonis since 2015 and the coffee never disappoints!

Processing

Washed Process

The washed processed coffees are depulped within 8 hours after picking and the mucilage-covered parchment is submerged in water for a 36 to 48 hour fermentation, depending on the conditions. After most of the mucilage is consumed, the coffee is fully washed in canals with running water until the water is completely transparent and all of the mucilage is completely removed from the parchment. 

After fermenting and washing, the fully washed coffee is laid out on raised beds under a shade net for 5 to 7 days until the moisture content is between 11 and 12%. The coffee is then moved inside a nearby warehouse for final homogenization and resting until it is ready to be transported to the dry mill.

Natural Process

The natural processed coffees at the Ayla washing station first go through hand-sorting to remove under ripe cherries. The coffee fruit is then floated in water to separate “floaters” and rinse the fruit. After sorting, the cherries are spread out on raised beds and turned at least 5 times per day to ensure even drying. Depending on the weather, this drying process takes between 15 and 21 days.

Project Direct

Faysel and his team at Testi Trading makes significant investments in the communities that they operate in through their Project Direct initiatives. So far they have completed construction of multiple primary schools and even the first ever high school in the town of Hamasho, a small town in Sidama.