Ethiopia Ayla Bombe - Natural Process

While Ethiopia has identified thousands of distinct coffee varieties—some estimates suggest over 10,000—they’re most commonly grouped under broad labels like Heirloom or Landrace. But these terms barely scratch the surface of what makes Ethiopian coffee so extraordinary.

Coffee is native to Ethiopia, and much of what’s grown here isn’t the result of breeding or lab-driven hybrids. Instead, these are naturally occurring Arabica varietals—wild strains that have evolved and cross-pollinated for centuries in their original environment. Grown by smallholder farmers across diverse microclimates, these coffees are the purest expression of place and plant. They offer a genetic and sensory diversity that’s unmatched anywhere else in the world.

In every cup, you're tasting a lineage that’s remained largely untouched—coffee as it has always been, shaped only by nature and time.

Coffee processing in Ethiopia is refreshingly simple—and intentionally so. When working with world-class varieties and exceptional terroir, the goal isn’t to alter the coffee, but to highlight what’s already there. A heavy hand would only get in the way.

It begins when ripe, vibrant cherries are hand-delivered to the washing station. They’re floated to remove any underripe or damaged fruit, ensuring that only the densest, highest-quality cherries move forward. Rather than being pulped, these cherries are spread in thin layers on raised African beds to dry whole, allowing the fruit to ferment naturally around the seed.

Over 18–22 days, the cherries are turned regularly by hand to promote even drying and prevent over-fermentation. During the midday heat or in the event of rain, they’re covered or moved to shade to protect the fruit. As they dry, the cherries darken from bright red to deep purple, developing layers of sweetness, fruit, and florals that define Ethiopia’s best naturals.

Every stage, from sorting to fermentation to drying, is deliberate, designed to preserve and amplify the coffee’s inherent character. The result is a fruit-forward, expressive cup with jammy sweetness, floral aromatics, and a clean, balanced finish.

Once fully dried, the coffee rests before being sent to the dry mill for final sorting, hulling, and export.

As the birthplace of coffee—and the only place on earth where it grows wild—Ethiopia holds a uniquely sacred place in the world of coffee. For anyone involved in growing, roasting, or simply enjoying a great cup, it’s hard not to feel a deep connection to this land.

In Ethiopia, coffee still grows in its natural, wild state within lush forest ecosystems, where indigenous communities harvest it using traditional, cooperative methods. Beyond the forests, countless smallholder farms stretch across the coffee belt, joined by a handful of larger estates. Across this wide range of production styles, world-class coffees seem to emerge effortlessly from the ground.

Of course, great coffee never happens by accident. Even in Ethiopia, exceptional quality takes real dedication. But when you're working with native heirloom varietals—genetically diverse, uncultivated, and perfectly adapted to their environment—and combining them with the unmatched terroir of coffee’s ancestral home, you’re already starting with a remarkable advantage.

It’s no wonder Ethiopia continues to produce some of the most expressive, complex, and beloved coffees in the world.