18 products
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18 products
18 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: Ethiopia
Region: Sidama
Region: Bura Keramo
Village: Hayissa Olocho
Washing Station: Gara Agena
Variety: 74158
Altitude: 2035-2250 masl
Harvest: December 2025 - January 2026
Processing: Washed (36 hours wet fermentation + 21 days drying on raised beds)
Flavor Notes: Mangosteen, Lime, Apricot
About Beans:
This marks our second year featuring the washed Gara Agena from Sidama. Gara Agena is one of Testi’s newest and highest-altitude washing stations in the region, nestled beside the scenic Geta River with breathtaking views of the surrounding mountains and valleys.
The cherries are sourced from the well-known village of Hayissa Olocho. The resulting coffee offers a vibrant lime character, a unique mangosteen flavor, and a gentle apricot-like sweetness.
After pulping, the beans are fermented for 36 hours, then slowly dried on raised beds in a well-ventilated, shaded area for about 21 days.
Country: Panama
Region: Boquete
Farm: Finca Lerida (Michela Estate)
Altitude: 1600 meters
Variety: SL34
Harvest Date: April 8, 2026
Processing: Washed - 12 hours wet fermentation + 28 days drying on raised beds
Flavor Notes: Orange soda, Raspberry, Complex berry notes
Country: Honduras
Region: Intibucá
Area: Pozo Negro, Masaguara
Farm: El Zapote
Producer: Wilmer Grau Montoya
Elevation: 1,820 masl
Harvest: January–April 2026
Lot: 158
Process: Washed
Fermentation & Drying:
48-hour cherry fermentation, followed by 36-hour wet fermentation and 25 days of sun drying.
Flavor Notes:
Gardenia, Pear, Yellow Loquat, Honey Mandarin
About Beans:
El Zapote and Los Pinos are located in the same growing area, with El Zapote reaching an impressive 1,820 meters above sea level, making it one of the few farms in Honduras situated above 1,800 meters. This exceptional elevation contributes to greater sweetness and acidity in the cup.
We also featured El Zapote's Washed Geisha last year, which was characterized by a brighter, blackcurrant-driven acidity. This year's harvest, however, surprised us in the best possible way. The sweetness far outweighs the acidity, creating a cup that is remarkably refreshing and irresistibly sweet from start to finish.
The floral profile leans toward rich, creamy gardenia. At higher temperatures, the cup opens with the juicy, honeyed sweetness of ripe pear, followed by the luscious texture of yellow loquat and the vibrant sweet-tart character of honey mandarin.
Blessed with outstanding terroir, El Zapote has consistently performed well in the Honduras Cup of Excellence (COE) competition, earning 4th place in 2023 and 7th place in 2026, further demonstrating the exceptional quality and consistency of this remarkable farm.
Country: Peru
Region: Cajamarca
Farm: La Lúcuma
Producer: Franco Huaches Montalvan
Altitude: 1,850 m
Variety: Geisha
Harvest: August 2026
Process: Washed
Lot: VSC001
Flavor notes: White flowers, Apricot & Peach, Fragrant lemon, Cream
About Beans:
Our old friend from Peru’s La Lúcuma farm is finally back — the washed Geisha.
We previously offered the farm’s 2022 Expocafe 2nd-place lot, and in 2023 they continued their strong run by taking 2nd place at the Cup of Excellence.
If you want to experience the classic style of washed Geisha from Cajamarca in northern Peru, Franco’s washed Geisha is the perfect example.
It opens with intense stone-fruit sweetness and flavor — apricot is the most accurate descriptor. Next comes a classic bergamot-like aromatic quality. The mouthfeel is creamy and smooth, with a solid, powerful structure that perfectly represents the bold style and exceptional sweetness of northern Peru.
Country: Colombia
Region: Cauca
Village: El Arado
Farm: Finca El Paraíso
Altitude: 1,800 m+
Variety: Geisha
Harvest: July 24, 2026
Lot: #77
Process: Washed
Flavor notes: White flowers, citrus, red berries, lemon honey
About Beans:
Cauca and Nariño in southern Colombia are two of our favorite origins.
This washed Geisha from the latest harvest in Cauca truly surprised us — it exceeded our expectations!
The white floral notes and bright citrus of the washed Geisha are exceptionally clear. Through a dual-fermentation washed process (dry fermentation + wet fermentation), the coffee develops a transparent, luminous texture with a silky, refined mouthfeel and distinctly defined flavors.
At high temperature, white flowers appear alongside a clean sweetness reminiscent of rock-sugar stewed pear. As it cools, the acidity emerges with citrus and red berry notes taking the lead. At lower temperatures, the sweet-and-sour interplay settles into a honey-lemon sensation.
This coffee comes from Finca El Paraíso in Cauca, situated at 1,800 meters above sea level. For more than six years, the farm has remained committed to elevating coffee quality while fully respecting the terroir.
Country: Ecuador
Region: Loja
Area: Saraguro
Farm: Hacienda LLavecocha
Producer: Carlos Jaramillo
Altitude: 2,200 m
Variety: Geisha
Harvest: July 2026
Process: Washed
Flavor notes: Jasmine, bergamot, raspberry candy, honey
About Beans:
During our origin trip to Ecuador in mid-August 2026, visiting LLavecocha was one of the stops we looked forward to the most.
We already knew the farm sits at 2,200 meters, but being there in person revealed far more than a number. From the farm you take in sweeping views of the Andes mountains and valleys. In the relatively dry Loja region, this place is a vivid green oasis. Coffee trees grow healthily under dense, diverse shade trees—leaves lush and green, cherries bright red, white flowers in bloom, trunks sturdy. With unusually wide row spacing, the coffee plants develop extensive root systems and appear to thrive in this environment.
This lot represents one of the finest expressions of Geisha terroir in Ecuador. The variety’s signature intense white floral notes and bergamot combine with the high sweetness and berry character typical of Ecuadorian coffees, delivering a raspberry-candy-like sweetness supported by a solid, fine, and rounded mouthfeel.
Country: Ecuador
Region: Loja
Area: Saraguro
Farm: Hacienda LLavecocha
Producer: Carlos Jaramillo
Altitude: 2,200 m
Variety: Typica Mejorado
Harvest: July 2026
Lot: 24H
Process: Washed
Flavor notes: Raspberry, red plum, prune, sweet apricot
About Beans:
Washed Typica Mejorado from Ecuador’s Saraguro area has long been one of our favorite varieties. It is marked by bright, uplifting berry and stone-fruit acidity, high sweetness of apricot and plum, fragrant and lively aromatics, and a refined, delicate mouthfeel.
This lot of Typica Mejorado grew slowly under dense shade trees at an extreme altitude of 2,200 meters. The result is even brighter acidity, higher sweetness, a solid body, and clear structure.
The batch underwent a very conservative 24-hour fermentation, which preserved more of the natural sugars. As soon as the coffee hits the palate at higher temperatures, its high sweetness is immediately apparent—reminiscent of fully ripe sweet apricot and prune. In the mid-to-low temperature range, the bright acidity weaves in the sweet-tart notes of raspberry and red plum. This is a high-level expression of the Typica Mejorado variety in Ecuador’s Saraguro region.
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