Ethiopia Faysel Abdosh Duwancho Village

Like sipping a Blue Sky and a Sunny Day! Step into the tropics with a flavor profile that is floral, bright, sweet, and super fresh. We tasted hibiscus, pomegranate, plum, maple syrup, and hints of oolong tea. The quality of this coffee is evident in every sip as it is as clean as a Gesha, but seems to offer a wider variety of depth.

When tasting you will notice subtle nuances of floral undertones and as it cools more acidity and intense sweetness start to shine. This cup is versatile and enjoyed with a variety of brew methods ranging from espresso to pour over. When using for pour-over, we suggest a coarser grind to bring out more of the bright and floral undertones. A faster extraction is the aim. 

This is a higher grade and low intervention washed coffee from Sidama, Ethiopia, produced by smallholder farmers organized around Faysel Abdosh’s Duwancho coffee processing station.

If you are looking to change things up for the warm weather or perhaps pour something new over ice? This is the cup for you. 

Audience: For those that love bright acidity and syrupy sweet cups, pour over methods, and AeroPress will suit it best!

Flavor Notes: Blood Orange, Maple Syrup, Hibiscus, Pomegranate 

Grower: 

Smallholder farmers organized around the Duwancho Coffee Processing Station

Process: 

Washed

Region: 

Duwancho village, Arbegona district, Sidama Zone, Southern Nations, Nationalities and People’s Region (SNNPR), Ethiopia

Cultivar: 

74118, 74110, and 74158

Elevation: 

2100 - 2200 masl

Additional Information: 

Faysel Abdosh is the founder of Testi Trading. Faysel was raised in the coffee industry in Ethiopia. He manages a personal farm of his own in the Bensa district, east of Arbegona, which he purchased in 2020 (and regularly produces some of the best coffee we taste from Ethiopia each year).   

In addition to his personal farm, Faysel and Testi Trading manage a number of central processing sites in eastern Sidama servicing smallholder producers. The Duwancho station is one such site. Here, thanks to the available elevation and overall cherry quality potential, Faysel decided to implement a day lot project, bearing his name. While the processing itself is only slightly more perfectionistic than is common in Sidama, the timing of such a specific window of cherry collection, and the attention to detail required to isolate the lot through processing and export, is indeed a “premium” level of effort.  

This particular lot uses only cherry from Duwancho farmers 2100-2200 meters in altitude, harvested on a single day. Cherry was brought to the station by the farmers and hand-sorted upon arrival. Within 6-8 hours of harvest the cherry was depulped and then fermented in an open tank for 48 hours. Once fermentation was complete the parchment was washed completely clean of its mucilage by raking it in a long open channel with fresh running water. Drying took place on rasied beds under a parabolic shade net, to allow for slow, even moisture removal and utmost protection of the coffee’s parchment.