{"product_id":"faysel-abdosh-project-74110-74158-triple-fermentation-washed-ethiopia","title":"Faysel Abdosh Project 74110 \u0026 74158 Triple Fermentation Washed - Ethiopia","description":"\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e\u003cspan\u003e Ethiopia\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e\u003cspan\u003e Deri, Hambela, Guji\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eStation:\u003c\/strong\u003e\u003cspan\u003e Faysel Abdosh Project\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eAltitude:\u003c\/strong\u003e\u003cspan\u003e 2350-2400 masl\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eVariety:\u003c\/strong\u003e\u003cspan\u003e 74110 \u0026amp; 74158\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eCrop:\u003c\/strong\u003e\u003cspan\u003e Picked in Dec.2025-Feb.2026 \/ Arrived in Mar.-Apr.2026 by air\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e\u003cspan\u003e Triple Fermentation Washed\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Faysel Abdosh Project Processing Station is located in Deri Village, Deri Qidame City, Hambela Woreda, Guji Zone, Ethiopia, adjacent to the Dim Alkibich River.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eTriple Fermentation Washed Process:\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003eSelective 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.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eStage 1 (Initial Fermentation): The fresh cherries undergo 24 hours of anaerobic fermentation.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eStage 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.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eStage 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDrying Protocol:\u003c\/strong\u003e\u003cspan\u003e To ensure the high quality and integrity of the coffee, the following drying methods are implemented:\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eSubstrate Selection: Drying is carried out on raised African drying beds.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eEnvironmental 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.\u003c\/span\u003e\u003c\/p\u003e","brand":"Gout \u0026 Co","offers":[{"title":"100 gr","offer_id":57981043605878,"sku":null,"price":18.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0927\/9163\/6342\/files\/faysal.webp?v=1780082585","url":"https:\/\/kultivarcoffee.com\/products\/faysel-abdosh-project-74110-74158-triple-fermentation-washed-ethiopia","provider":"Kultivar Coffee","version":"1.0","type":"link"}