Faysel Abdosh, Ethiopia

VARIETAL: KURUME, WOLISHO

PROCESS: WASHED

REGION: GUJI, SHAKISSO, DAMBI UDDO, JIGESA

ELEVATION: 1800 - 2050

CUP: APRICOT, LEMON TART, JASMINE, BLACK TEA

ROAST: FILTER

Roasted on 11th August

This outstanding lot placed first in the Washed category of the African Fine Coffees Association (AFCA)’s 2023 Taste of Harvest Competition, an annual competition that seeks out for the continent’s most exquisite coffees. this is a single producer lot; grown on Faysel Abdosh Yonis’ privately-owned estate Guji Wolebo, and processed at Jigesa washing station. Faysel is the founder and owner of Testi Specialty Coffee

After sorting, the coffee cherries are pulped, and graded by weight. The coffee is then left to ferment in tank for another 72 hours, intensifying the inherent flavours of the beans and further elevating the cup quality. To ensure no undesirable flavour are introduced during this process, mill workers keep a close eye on the clarity of the water being used and replace it with fresh, cold water every 24 hours. The use of cold water is key during this step, as it slows down the ongoing fermentation, resulting in more complexity in the final cup.

Once the fermentation process is complete, the parchment is then re-washed and laid out to dry on raised African drying beds and under a parabolic shade net for 21 days depending on weather conditions. Whilst drying, the coffee is carefully hand-sorted, and any defects are removed. It is also turned regularly to ensure that it dries evenly and consistently. Once the coffee is dry and has reached its desired humidity, it is rested in parchment until it is ready for milling and export.