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, who played a central role in its design and operation, the Faysel Abdosh station reflects more than 16 years of experience in specialty coffee processing. Located in Hambela, West Guji, the station sources cherries from smallholder farmers growing coffee at elevations of 2,350–2,400 metres.

After harvest, cherries are floated and subjected to 24 hours of anaerobic fermentation. They are then depulped and undergo 12 hours of dry fermentation until the pH reaches 4.0–4.3, followed by a further 12 hours of cold-water fermentation to a final pH of 3.8–4.0.

Drying is carried out with equal precision. The coffee is dried slowly on raised beds at a controlled temperature of 23–25°C to promote even moisture loss and preserve cup quality. During the hottest part of the day, the coffee is covered to protect it from excessive sun exposure and prevent bean cracking. The covers are removed in the afternoon, replaced before evening dew sets in, and removed again the following morning. This careful approach ensures a slow, consistent drying process that enhances clarity and stability in the final cup.

Moisture content: 9.0%
Weight loss: 10.7%