Located high in the mountains, near the village of Shantawene, the Testi Ayla station produces stunning coffees grown by the small-holders in the region. With a complex and layered berry note, paired with jasmine florals this natural from Bensa is a shining example of what we love about this process. This is a versatile coffee, performing well both as a filter brew or espresso. This coffee comes to us by way of our friend and collaborator Michael Adinew. Michael is a pillar amongst green coffee, and has been partnering with select roasters in the US through his business as Cafe Hilm. Michael is the type of person that seemingly knows everyone within coffee, and no where is that truer than in Ethiopia. Now residing in California, Michael is from Ethiopia and maintains many connections with Ethiopian coffee. We routinely carve out some space to collaborate with him in our Ethiopian coffee program, and have never been disappointed with what we find together. This natural processed coffee from Testi Ayla maintains that high bar.