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Version 14 is a banger - 25% Rwanda FW, 25% Peru AW, 50% Brazil Nat. Medium to Heavy Roaster influence - solid milk espresso choice but great across all purposes.
Roasted to produce a solid “house espresso”, with distinct chocolate and darker fruit notes, an all-rounder suitable for milk, alt-milk and black coffees. Coffees seasonally sourced to ensure consistent core flavours year round.
A continuation of Osito's first regional blend from the Cerrado Minero region. Real classic Brazil blender vibes - milk choc fruit & nut bar.
Joining the fray - honestly, Chacra is spoiling us all silly on this lot - an anoxic washed Caturra, fresh crop, outrageously good, from a 2420 MASL farm (!!) we had the volume to commit to take the lot in one which made it affordable for Facility. One of the very first Peruvian coffees we bought was a regional blender built by Simon, and while this is heaps better it's nice to bring our sourcing relationship full circle.
Maintaining its spot in the blend - but swapping to the FW version, with a more developed larger batch profile to the house filter iteration - fresh crop Gito from Raw Material/Muraho trading company. This project takes the output from all the Muraho stations during the milling process, taking small-screen size beans and separating them out into a regional lot. These beans previously would have not been sorted to an export grade level and sold internally - despite being just as good as the larger screen size lots! They are mostly peaberries and when export sorted (density/colour) incredibly good quality.
We're returning to a run of Burundi and Rwanda again for the winter to spring season. There is no two ways about it - by engaging with meaningful purchase volumes from these countries, you will hit the odd potato. Running a higher ratio of Brazil will reduce it, and all the partners we purchase from have excellent sorting that reduce the incidence further. We recommend discarding any you find and giving a little extra purge, they should be very infrequent; using a tupperware to hold the discard grounds instead of an open knock box can be a useful trick.
We're tasting: Super sweet - we're getting milk chocolate, stewed apples and plums, with a syrupy body with a long toffee & baking spice finish
In milk: Apple pie & golden syrup
Country: Ethiopia
Region: Guji Uraga
Village: Suke Kudensa
Washing Station: Uraga
Variety: Ethiopian Heirloom
Altitude: 1900-2200 masl
Harvest: December 20-24, 2025
Processing: Washed (72 hours wet fermentation + 21 days drying on raised beds)
Flavor Notes: Floral, Lemon, Peach, Shine Muscat Grape
About Beans:
This year’s Ethiopian lineup truly shines with the Uraga region in Guji. Uraga coffees stand out with their superior density, higher complexity, and excellent structure.
This is the Faysel Abdosh Premium lot from Suke Kudensa washing station in Uraga. Named after the station’s founder, Faysel Abdosh (founder of Testi), it represents the very best batch from the station. It is sourced from higher elevations, with a higher ripe cherry ratio and a slower, more careful drying process.
Country: Ethiopia
Region: Sidama
District: Arbegona
Municipality: Chericho
Village: Mandame
Lot Name: Masincho Premium
Washing Station: Yaye-Testi
Variety: 74158
Altitude: 2300 m
Harvest: December 2025 – January 2026
Process: Washed
Flavor Notes: White flowers, Citrus, Jasmine green tea, Apricot-peach
About Beans:
For this year’s Ethiopian selections, we generally leaned toward coffees from the Guji region. However, this washed Masincho from Sidama consistently stood out in every round of blind cupping—truly eye-opening.
The floral aroma is light and airy, delicate yet lingering, accompanied by a pronounced citrus character—reminiscent of jasmine or perhaps lemon blossom. The fruit profile is vibrant and expressive, evoking both the sensation of biting into fresh fruit and the sweetness of fruit candy. The acidity remains lively and well-structured throughout, complemented by the freshness of newly harvested green tea, leading to a long, elegant finish.
Masincho is named after a large tree growing at the center of the Yaye washing station. Testi chose this name to symbolize the deep roots and strong foundation of Yaye. When compared side by side with other coffees from the same station, Masincho has consistently impressed us in every cupping session.
Bring the legendary taste of Saka Caffè—the "Home Barista's Secret"—to your Nespresso® Original machine. Known globally for its bold, syrupy texture and traditional Neapolitan character, Saka Espresso is now available in convenient capsules. This isn't just a coffee pod; it’s a portal to the bustling coffee bars of Naples, Italy.
Why Choose Saka Coffee for Nespresso?
Saka Caffè focuses on the traditional Neapolitan roasting method. Using a rotating drum and artisanal expertise, these beans are roasted to maximizing sweetness and body.
- Signature Mouthfeel: Exceptionally full-bodied with a "chewy," syrupy texture.
- Low Acidity: Perfect for those who prefer smooth, chocolatey coffee over fruity third-wave roasts.
- Superior Crema: Engineered to produce a thick, long-lasting "tiger-striped" crema, even in a capsule format.
- Versatile Brewing: Bold enough to cut through milk for a rich Cappuccino or Latte, yet smooth enough for a pure Ristretto.
Flavor Profile & Tasting Notes
- Primary Notes: Intense Dark Chocolate, Toasted Hazelnut, and Caramelized Sugar.
- Aroma: Deep, nutty, and reminiscent of a classic Italian coffee bar.
- Finish: Smooth and lingering with zero "burnt" aftertaste.
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.
Traditional Washed, Caturra, Lightest Roaster Influence - Best for Filter/Pourover/Turbo Espresso
Extremely high altitude farm
3 key notes: [Clementine, Muscat Grape, Panela]
We have a philosophy for roasting. That there's the platonic ideal form of a coffee's flavour expression (for each individual preference) - and that roasting can only ever reveal an imperfect version of that. That we as roasters can only ever make a coffee worse, never better than that perfect ideal - and so our goal is to minimise that gap, striving for our best version of it.
We'd like to draw a comparison of this lot to another favourite of ours - Huehuetenango in Guatemala, where similar cool temperatures at altitude allow extended cool temp ferments. Sometimes, when travelling in Guat at the end of harvest, or receiving very very fresh offers right off the bed- you will try coffees that are open too fast. That won't travel & land well - but have such incredible, beautiful flavours, sweetness and acidity, they're truly special.
This coffee is so reminiscent of that, but stable, and here - landed - reminding us of those coffees. This coffee is the platonic ideal of a washed Caturra
Grown under shade at a stunning 2400 MASL in Jaén, this is a peak coffee for us - delicious and with minimal intervention needed, absolutely sessionable, we could (and are) guzzle this by the mug.
We’re tasting:
Sweet buttery aromatics reminding us of freshly baked apple crumble. In the cup it's beautifully sweet + plush - with clementine juice aromatics and acidity, white muscat grape, a buttery pastry note that reminds of vanilla danish pastries, with gentle hints of stonefruit. As it cools the sweetness reminds us of panela (raw sugar), and there's a long stewed apple note in the finish.
![Familia Primavera [25/26] - Guatemala](http://kultivarcoffee.com/cdn/shop/files/guatemala_familia_primavera_2526.png?v=1777228399&width=1500)
Traditional Washed, Field Blend, Light-Medium (House-Omni) Roaster Influence - Best on batch or single O spro.
Returning this year as a house filter, this impact project combines lots that would be too small to export as a single producer microlot blended with bulk production from a group of producers in San Antonio Huista, Huehuetenango. This project returns export speciality grade pricing to producers who might have otherwise missed out on this - and with it comes classic comfort flavours, ideal at multiple roast degrees, and a welcome counterpoint to some of the wilder lots on our offer.
We're tasting:
Sweet caramel, milk chocolate and dried apple aromatics. In the cup it's clean, sweet and buttery bodied- we find orchard fruits (pear & apple), almond butter and hazelnut crème, with a dense fudge sweetness. As it cools some black tea, dried peel & apple streusel cake notes come to the front. A nice comfort coffee easy-drinker.
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