Country: Ethiopia
Region: Oromia
Zone: Guji
District: Hambella Wamena
Municipality: Deri Kidame
Village: Deri
Lot Name: Faysel Abdosh Project
Washing Station: Faysel Abdosh
Variety: Ethiopian Heirloom
Altitude: 2350–2400 m
Harvest: December 2025 – January 2026
Process: Triple Fermented Washed
(24h whole cherry fermentation + 12h dry fermentation + 12h cold-water wet fermentation)
Flavor Notes: Floral, Lychee, Honey Peach, White grape
About Beans:
This lot comes from Testi Coffee’s newest washing station for the 2025/2026 harvest, located in the Guji Hambella region of Ethiopia. The station is named Faysel Abdosh, after the founder of Testi, who was deeply involved in both the construction of the facility and the processing of its coffee lots. Overseeing the project himself, Faysel integrated the best practices Testi has developed during its 16 years in the specialty coffee industry, including the installation of a state-of-the-art darkroom with carefully controlled temperature and humidity for drying.
Surrounded by the mountains of Guji Hambella, the Faysel Abdosh washing station sources cherries from smallholder farmers cultivating coffee at 2350–2400 meters above sea level. After flotation, the cherries first undergo 24 hours of anaerobic whole-cherry fermentation. Once depulped, the coffee continues with 12 hours of dry fermentation, reaching a pH of 4.0–4.3, followed by 12 hours of cold-water wet fermentation until the pH drops to 3.8–4.0.
During the drying stage, the team carefully manages the raised beds to prevent rapid dehydration and cracking caused by strong sunlight. At midday, the beds are covered with black shade nets and yellow plastic sheets to protect the coffee from direct sun. Around 3 p.m. the covers are removed, and before the evening dew arrives they are placed back again. The beds are reopened the next morning, maintaining a steady drying temperature of 23–25°C to ensure slow and even dehydration.
The combination of high-altitude cherries, meticulous triple fermentation, and precisely controlled drying results in a cup that is strikingly sweet. Expect the sweetness of lychee, honeyed peach, and Xinjiang apricot, accompanied by highly concentrated lychee and stone-fruit aromatics. The body is round, smooth, and silky, while still carrying the firm structure characteristic of coffees grown at very high elevations.
Through this lot, named Faysel Abdosh, one can experience the remarkable craftsmanship Testi has developed in specialty coffee processing.
