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9 products
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: Guji
District: Oddo Shakisso
Municipality: Welabo
Town: Shakisso
Village: Welabo
Lot Name: Faysel Abdosh Single Farm
Variety: Ethiopian Heirloom
Altitude: 2,100 m
Harvest Date: December 11, 2025
Process: Washed
Flavor Notes: White florals, citrus, bergamot, peach
About Beans:
Testi’s Single Farm Project began in 2025, and within that year’s Private Collection Auction Series, the Single Farm lot from Guji Shakisso stood out as the centerpiece of the entire lineup.
This lot comes from the latest harvest of the Single Farm, with cherries picked on December 11, 2025. The process begins with flotation to remove low-density cherries, followed by thorough washing with clean water. After depulping, the coffee undergoes 36 hours of wet fermentation, then is transferred to raised drying beds. The beds are intentionally placed in a well-ventilated area with limited direct sunlight, allowing the coffee to dry slowly under black shade nets for 21 days.
This Faysel Abdosh Single Farm coffee is delicate and elegant, with a clean, transparent texture. It evokes the image of a gently swaying poppy—graceful and expressive—featuring airy florals, fresh bergamot, refined citrus notes, and a soft, sweet peach finish.
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.
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.
Country: Ethiopia
Region: Guji Hambela
Village: Deri
Lot Name: Faysel Abdosh Project 2
Washing Station: Faysel Abdosh
Variety: Ethiopian Heirloom
Altitude: 2350-2400 masl
Harvest: December 2025 - January 2026
Processing: Double Fermentation Washed (24 hours anaerobic immersion of whole cherries + 24 hours cold water wet fermentation)
Flavor Notes: Floral, Tangerine Candy, Peach, Lemon
About Beans:
This lot comes from Testi’s newest washing station for the 2025/2026 season, located in the Guji Hambela region of Ethiopia. Named after Testi’s founder, Faysel Abdosh, it represents the culmination of sixteen years of Testi’s best practices in the specialty coffee industry.
Nestled in the mountainous Guji Hambela area, the Faysel Abdosh washing station sources its cherries from smallholder farmers at altitudes between 2350m and 2400m. The whole cherries are first placed in sealed fermentation tanks with control valves for 24 hours of anaerobic immersion until the pH reaches 4.3. After depulping, the beans undergo another 24 hours of cold-water fermentation until the pH drops to 4.0.
This double fermentation process delivers rich floral and fruity aromas while preserving a bright, uplifting acidity — reminiscent of sweet-and-tangy tangerine candy, freshly picked peaches, and a refreshing lemon bergamot note.
Country: Peru
Region: Amazon
Estate: Miraflores
Variety: Geisha
Plot: Lot 10
Elevation: 1,920 m
Lot: 140
Harvest: August 25 – mid-September 2025
Process: Washed, 100-hour spring-water cold fermentation
Flavor Notes: White Florals, Citrus, Bergamot, Apricot
About Beans:
This year marks our third consecutive year sourcing coffee from Peru’s Miraflores Estate. The washed Geisha from Miraflores has been unanimously loved, thanks in part to the estate’s terroir. Located in northern Peru’s Amazon region, it features high humidity and frequent mist, conditions remarkably similar to those of Panama. Equally important is the meticulous processing led by producer Esther, with strict cherry selection, careful flotation, cold-water fermentation, even turning during drying, and a slow, controlled drying process.
In the 2025/26 harvest season, temperatures at the estate were lower than last year, and the harvest took place about a month later. The cooler climate also resulted in fermentation and drying at lower temperatures—slower and more uniform overall.
With both the maturity of the Geisha trees and the cooler vintage, this season’s washed Shanghua Geisha possesses all the conditions for peak quality. The cup profile faithfully reflects the exceptional weather and terroir of the year: fresh white florals, bright citrus and bergamot, apricot-like sweetness, and a lingering, refreshing rock sugar finish.
Country: Kenya
Region: Embu County
Estate: Kivanga Estate
Altitude: 1,800 m
Producer: Morris Njage
Variety: SL28 & SL34
Harvest: November 2025
Process: Washed
Flavor Notes: Raspberry candy, Blackcurrant, Mixed berries
About beans:
This AA lot from Kivanga Estate stood out in our cuppings for its vivid notes of mixed berries and blackcurrant, supported by a bright yet dense structure of acidity and sweetness. It consistently ranked first across three rigorous rounds of blind tasting.
The high concentration of flavor is largely attributed to Kivanga’s single estate nature. Traditionally, producers of similar scale deliver their cherries to cooperative-owned washing stations, where they are processed together with coffees from other farmers in the same region. This often results in a loss of microclimate expression, and even exceptional varieties like SL28 and SL34 may be blended with Ruiru 11 and Batian, further diluting flavor intensity.
Kivanga Estate, however, operates its own processing facilities, allowing full control and traceability back to the farm. After depulping, the coffee undergoes 36–48 hours of wet fermentation, followed by thorough washing with clean water, and is then dried on raised beds for 10–20 days.
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.
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