Ethiopia Ayele Washed

A Story About Ayele Tulu
The Ayele Tulu Washing Station, established by second-generation coffee grower Ayele Tulu and his son Tsegab, is a beacon of quality in the Bona Zuria district of Sidama, Ethiopia. Tsegab oversees every stage, from harvest to export, ensuring meticulous standards. Partnering with Heleph Coffee, the station supports 600 smallholder producers who bring ripe cherries to be processed with care. The result is a quintessence of vibrant flavors and sustainable practices, representing the best of Ethiopian coffee heritage.

Bona Zuria Region
Bona Zuria, situated in the Sidama zone, is renowned for its rich, high-altitude terroir and optimal climate. With two distinct rainy seasons (Belg and Kiremt), the region boasts fertile soil that contributes to coffees with bright acidity, floral and fruity notes, and a well-rounded body. This unique microclimate solidifies Bona Zuria’s reputation as a prime location for specialty coffee cultivation.

Terroir
The unique highland terroir of Bona Zuria, with altitudes ranging from 2130-2350 masl, is key to its exceptional coffee. The fertile soils and diverse microclimate create an environment that fosters complex flavor profiles.

Processing and Drying
Coffee cherries at Ayele Tulu’s station undergo a traditional washed process. After careful hand-picking, cherries are de-pulped and fermented in water tanks for 24-72 hours to enhance flavor. They are then soaked overnight in water from the Daddaye River before being dried on raised beds under shade for 10-15 days. Regular raking and sorting ensure uniformity, resulting in beans with consistent moisture content (10-12%) and vibrant flavor. This meticulous processing highlights the dedication to quality that defines Bona Zuria coffee.