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This new processing station, Faysel Abdosh, comes from Testi, a specialty coffee exporter in Ethiopia. Located in the Gugihanbella region, it is named after Testi's founder, Faysel Abdosh. Faysel Abdosh himself was deeply involved in the construction and batch processing of this station, and he also built a state-of-the-art temperature and humidity-controlled darkroom. A second-generation coffee grower, Faysel Abdosh's upbringing in the coffee industry honed his extensive knowledge, which later shaped his career. Driven by his passion for trade and accumulated expertise, he founded his own coffee export company, TESTI.
Faysel places great importance on dedicating a portion of the revenue to supporting local smallholder farmers and their communities in all coffee project locations. The TESTI team implements "Project Direct," which includes establishing primary schools, improving clean water supply, building women's health centers, and collaborating with local governments to provide electricity to farming families. All proceeds from the inaugural Faysel Abdosh auction in 2025 will be used for initiatives within the "Project Direct" program.
The Faysel Abdosh processing plant, nestled in the mountains of Gugihanbella, selects only coffee cherries harvested at their peak ripeness, resulting in cherries with 90% optimal ripeness and 10% overripeness. The washed process begins with rigorous density sorting to remove floating cherries, followed by a 24-hour anaerobic maceration in sealed, valve-controlled tanks. Rotating the tanks ensures uniform fermentation, cultivating a unique flavor profile and enhancing quality, with the pH precisely controlled at 4.3. The second stage is a 24-hour cold-water wet fermentation (aerobic fermentation). This traditional aerobic step further optimizes the coffee's flavor characteristics until the pH drops to 4.0. At the end of the process, the coffee is stirred, drained, and rinsed a second time with clean water to obtain clean parchment paper suitable for drying.
During the cupping, the first sip offers a delicate aroma of jasmine, blending with the flavors of white apricot and green grape, while the green tea leaves a lingering and refreshing aftertaste.
Origin: Kenya
Region: Embu
Station: Gichugu
Altitude: 1680 masl
Variety: SL28 & SL34
Lot: Gichugu PB*
Crop: Picked in Nov. 2025 / Arrived in Mar. 2026
Process: Fully Washed
This lot is overseen by Kamavindi Estate. Selected from multiple batches for its exceptional berry sweetness and floral notes, it embodies the pursuit of Kenya’s classic juiciness and bright acidity.
About farm: Kamavindi Coffee Lab is one of the region’s most iconic family-run coffee estates, founded in 1958 by the grandparents of current owner Peter. The estate takes its name from the stream running through the property: the prefix “Ka” in “Kamavindi” refers to “place,” while “mavindi” denotes the inedible part of the yam. Before British colonization, yams were a cash crop in Embu. People washed yams in streams, and the root sections reserved for replanting were left to grow and thrive. Thus, the estate’s name carries the beautiful meaning of abundant land and enduring family legacy.
Origin: Ethiopia
Region: Deri, Hambela, Guji
Station: Faysel Abdosh Project
Altitude: 2350-2400 masl
Variety: 74110 & 74158
Crop: Picked in Dec.2025-Feb.2026 / Arrived in Mar.-Apr.2026 by air
Process: Triple Fermentation Washed
The Faysel Abdosh Project Processing Station is located in Deri Village, Deri Qidame City, Hambela Woreda, Guji Zone, Ethiopia, adjacent to the Dim Alkibich River.
Triple Fermentation Washed Process:
Selective Harvest: Only coffee cherries at peak ripeness are picked, with a ratio of 90% fully ripe cherries and 10% overripe cherries. A flotation tank is then used to remove low-density defects, ensuring uniform cherry size before processing.
Stage 1 (Initial Fermentation): The fresh cherries undergo 24 hours of anaerobic fermentation.
Stage 2 (Post-Depulping Fermentation): After washing and depulping, a 12-hour dry fermentation is carried out until the pH value of the pectin mucilage reaches 4.0-4.3.
Stage 3 (Extended Fermentation): A fixed amount of cold water is added for a 12-hour extended fermentation, with the final pH value reaching 3.8-4.0. After fermentation, the coffee is gently stirred, drained, and transferred to drying beds.
Drying Protocol: To ensure the high quality and integrity of the coffee, the following drying methods are implemented:
Substrate Selection: Drying is carried out on raised African drying beds.
Environmental Control: To prevent rapid dehydration and surface cracking, strict airflow control is maintained. Drying is conducted at a stable solar temperature range of 23-25°C to ensure an even water loss process.
Origin: Ethiopia
Region: Bura, Sidama
Station: Gara Agena
Altitude: 2100-2300 masl
Variety: 74110 & 74158
Crop: Picked in Dec.2025-Feb.2026 / Arrived in Mar.-Apr.2026 by air
Process: Washed
Gara Agena is located in Haisa Olocho Village, Sidama State, Ethiopia, near the Geta River. The surrounding area has an altitude of 2100-2300 masl, mainly planting 74110 and 74158 varieties. The station is owned and managed by Testi Coffee. By establishing washing stations in areas with good growing conditions and paying a premium for well-harvested coffee cherries, Testi ensures that the coffee cherries they receive are of extremely high quality, thus producing coffee with outstanding sweetness, complexity and uniqueness from here. Around 450 farmers deliver their coffee cherries to Gara Agena for processing. The coffee is carefully hand-sorted and graded, and the healthiest, ripest cherries are carefully dried on raised beds.
About process:
Washed Process: The fresh cherries are pulped and washed within 6-8 hours after harvesting from the tree to prevent further natural fermentation. The coffee is then fermented in fermentation tanks for 36-48 hours to further remove pectin mucilage. Next, it is washed in water tanks until the water becomes clear and transparent, indicating that all mucilage has been completely removed. After fermentation and washing, the parchment coffee beans are placed on African raised drying beds under shade nets, and dried for 5-7 days depending on weather conditions. When the moisture content reaches 11% to 12%, they are transferred to the warehouse for storage.
Origin: Ethiopia
Region: Uraga, Guji
Station: Lecho Washing Station
Altitude: 1900-2300 masl
Variety: 74110
Crop: Picked in Dec.2025-Feb.2026 / Arrived in Apr. 2026 by air
Process: Fully washed
About farm: Uraga is a sub-region within Guji, Ethiopia, reaching altitudes of up to 2300 masl and bordering Yirgacheffe. It is renowned as one of Ethiopia’s premier coffee-growing areas, boasting unique natural conditions: high altitude, abundant rainfall, and ideal growing conditions that lend the coffee distinct floral notes, excellent complexity, and a clean, refined mouthfeel.
The coffee here is cultivated by local smallholder farmers, who grow maize, beans, and wheat alongside coffee. They follow traditional farming methods without using chemical fertilizers or pesticides, relying almost entirely on manual labor for planting, harvesting, and processing. Coffee from this region has repeatedly won awards at the TOH (Taste of Harvest) competition. This lot comes from the TOH double-champion Lecho Washing Station. TOH is a prestigious African specialty coffee competition, and winning it signifies consistently high and stable quality. Unlike experimental processes that emphasize bold fermentation flavors, this coffee showcases the purity and elegance of classic Ethiopian washed profiles.
Origin: Ethiopia
Region: Nensebo Woreda, West Arsi
Station: Nensebo Debo
Producer: Tamiru Tadesse
Altitude: 2250-2300 masl
Variety: 74158
Crop: Picked in Jan.2026 / Arrived in May 2026 by air
Process: Natural
About farm: This coffee lot comes from the Nensebo Debo Station in Nensebo Town, West Arsi, Ethiopia, produced by ALO Coffee. The brand’s founder, Tamiru, once worked as a university lecturer and engineer. Inspired by how the Ethiopia Cup of Excellence (CoE) transformed coffee producers’ lives, he founded ALO Coffee with his wife Messi, aiming to showcase the potential of high-altitude Sidama terroir to the world.
ALO village was long overlooked by the market due to its extreme altitude and small cherry size, but Tamiru believed high altitude unlocks more complex, pure flavors. In 2021, ALO Coffee won both 1st and 5th place in the Ethiopia CoE, reshaping the industry’s perception of the region’s potential. This lot uses the natural process: fresh cherries are slowly dried on African raised beds for approximately 22 days to highlight its signature floral notes, tropical fruit sweetness, and delicate tea-like body.
Tasting notes Mandarin, galia melon & magnolia
Region Inkawasi, Cusco
Farm Hugo Pareja
Altitude 2.200 meter
Variety SL9
Process Washed
About beans:
Hugo Pareja and his wife, Flor Lopez, a young married couple who are guided by the coffee tradition of Hugo’s mother, have made coffee their main livelihood. Hugo has been growing coffee on his own farm since he was 17 years old. Now at 40, he shares this work with his wife and his three children.
Initially, they cultivated the Typica variety, but 7 years ago, the cooperative, of which they are members, gave them a new coffee seed that was well known for its quality, but without even sharing the name. After 3 years, they harvested their first coffee cherries. The cooperative gave him the good news that their coffee had a very good cup score, but that it could even get better. They gave them more seeds and training to continue improving their processes.
Assistance from the cooperative also included knowledge on how to improve selective picking and monitor fermentation so that they could get the most out of their beans. Over time, Hugo and Flor have become aware of the potential they have in growing this new variety that they now know very well: SL9. They have set up their own nursery of 1000 SL09 seedlings that they hope to plant on another 0.75 hectares in March. It is believed that the original Geisha seeds got cross-pollinated with other varieties from the same area, creating what they have named the “Inca Geisha”, a mutation of the Geisha variety that is unique to this particular environment. Keeping all the stunning flavours of the Geisha but not corresponding 100% genetically with it.
Hugo also grows Typica, Bourbon, Caturra, and Catimor. His farm has organic production, using waste from his own farm and also from raising small animals. Biodiversity and shade are important to him as he’s got different tree species on his farm: pisonay, pacae, barbasco, alder, and pines.
This washed SL9 lot was fermented for only 9 hours after floating and depulping. The result is a complex cup with flavours of mandarin, galia melon, and magnolia.
Tasting notes: Rose petals, apricot & strawberry jam
Region
Farm El Oasis
Altitude 2.150 meter
Variety Geisha
Process Natural
About beans:
In 2017 Fernando Bocanegra is motivated by a great friend of his to start growing coffee. This friend had great experience working in several coffee farms in different roles. Fernando thought about it a lot and finally decided to leave his profession (chef) aside and devote himself to the great world of coffee growing.
They found a farm with exceptional climate and soil conditions, where they knew they would start their new project. El Oasis farm is located at 2,150 meters above sea level in the municipality of Ortega-Tolima. For 6 years, very high quality coffees have been produced at El Oasis. Fernando is dedicated to coffee – the idea that motivated them was always to undertake something different, that would stand out above the traditional coffee production in the area.
For this natural Geisha lot the cherries and handpicked and selected to only keep the ripest ones. After picking, the cherries are floated to remove floaters and foreign matter. Once this is finished, the cherries undergo a short (12h) anaerobic fermentation in plastic tanks at a temperature of 20 – 22 degrees. Then, cherries are dried in marquesinas for 18 – 20 days at an average temperature of 27 degrees, stirring the coffee four times a day for even drying.
The result is an incredibly sweet, clean and complex cup of coffee. Expect flavours of apricot, rose petals, and straweberry jam.
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