Faysel Abdosh Project 74110 & 74158 Triple Fermentation Washed - Ethiopia

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.