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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.
Tasting notes Chocolate & walnut
Region Paraná
Farm Capricornio Coffee Partners
Altitude 700 – 1000 meters
Variety Various
Process Honey
About beans:
Quality and consistency. It’s not easy when you’re a farmer, with changing weather and different circumstances on a yearly or even seasonal basis, to match the same flavor profile as last year. It might even be impossible. For this reason, the team of Q-graders of Capricornio Coffees cups all the coffees of the more than a dozen partner fazendas and farmer groups, grades them according to their flavor and quality, and then makes farmer blends, solely based on taste. Since 2022, Capricornio Coffees designed a program to achieve the flavour stability we seek while only sourcing from the same partners year on year in their trusted network: São Jerónimo da Serra, Mulheres do Café Matão, Fazenda Fronteira, and Fazenda California. For example, the Dulce Signature blend is described as dark chocolate, with a sweet and round thick body. One year, this might consist of more coffee from Fazenda California and less from São Jerónimo da Serra. The year after, this might be the other way around.
Farm composition in the coffee bag might change, but the farms don’t sit still either. Being part of Capricornio’s 4 Seasons Project, they get free agronomical support, with an agronomist visiting them every 60 days. Together, they look at plant and soil health and do soil measurements, which are used to advise on which parts of the farms need extra attention. It’s high-end knowledge and a solid partnership to provide a sustainable future.
The cup profile gives us everything we want in a good Brazilian coffee: good body and sweetness, mild acidity, and heavy chocolate and nutty flavours without any fruit notes. A true crowd pleaser.
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: 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: 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.
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.
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