Testi\Faysel Abdosh Project

Tasting Notes: Magnolia, tangerine, white peach, Darjeeling

Fragrance/Aroma: Creamy magnolia, citrusy
Acidity: Rounded, malic, citric
Body: Silky, tea-like, delicate
Aftertaste: Mellow, gentle honeyed sweetness

< Observations from cupping, detailed breakdown to follow >

Named after Testi Coffee founder Faysel Abdosh, the Faysel Abdosh station embodies over 16 years of expertise in specialty coffee processing. Designed and overseen by Abdosh himself, the station sources cherries from smallholder farmers in Hambela, West Guji, where coffee is grown at elevations between 2,350 and 2,400 metres above sea level.

For this lot, the cherries undergo a meticulously controlled three-stage fermentation designed to maximise clarity and complexity. First, they are anaerobically fermented in cherry for 24h before being depulped and fermented dry for a further 12h until the target pH of 4.0–4.3 is reached. A final 12h cold-water fermentation brings the coffee to a target pH of 3.8–4.0, refining the cup while preserving its structure.

The same precision carries through to drying. The coffee is dried slowly on raised beds at a carefully maintained 23–25℃ to encourage even moisture loss while also protecting the integrity of the coffee. In addition, the beds are also covered during the hottest time of the day to shield the coffee from excessive heat and prevent bean cracking, and again ahead of the evening dew. By carefully managing both temperature and exposure throughout the drying cycle, the station achieves a slow, even dehydration that preserves the coffee's clarity, sweetness, and stability.

Sourced from: 藍綠咖啡
We paid: S$46.17/kg
Roasted cost: S$66.72/kg

Moisture content: 9.0%
Weight loss: 10.0%
Agtron: W74.8 / G116.6 / △41.8