Ayla Shantawene

Just south of Shantawene village, the Ayla washing station sits on open grassland bordered by a winding river — a landscape that naturally cools the air and creates steady airflow across the drying beds. Here, 725 organic smallholder farmers deliver freshly harvested cherry throughout the season.

At Ayla, washed coffees are depulped within eight hours of picking, then fermented underwater for 36 to 48 hours depending on the climate and conditions. Once the mucilage has broken down, the parchment is carefully washed in flowing canals until the water runs completely clear.

The coffee is then dried slowly on raised beds beneath shade nets for five to seven days, allowing the parchment to reach a stable moisture content before resting in nearby warehouses for final conditioning ahead of milling and export. The result is a cup that reflects both precision in processing and the distinct character of Sidama’s highlands.

Ayla is owned by Testi Trading and operated by the Yonis family alongside their team. Through their Project Direct initiatives, they continue to invest in the communities surrounding their stations — including the construction of primary schools and the first high school in Hamasho, a small town in Sidama.