Ethiopia Washed Faysel Abdosh Duwancho Village

Description

This one started out with early notes of brown sugar, mace, and iris in the cup... later transforming to stone fruits with tea and brown sugar. It definitely needed long rest, and gentle extractions tend to show best. Heavy extractions taste sort of dark, even though this is a lower development roast.Will it spro? Tea-like Turbos, nothing crazy.Roast Date: 9-13-26Roast Color: 120.4 (higher is lighter)Recommended Rest: 6 weeks74118, 74110, and 74158 cultivars grown by smallholder farmers around the Duwancho Coffee Processing Station in the Arbegona District, Sidama Zone. Low Intervention fully washed process, dried on raised beds, 2100-2200 masl.Sold in 100g bags.Brewmaster J's Notes and TipsS&W Faysel Abdosh Washed Ethiopia This one needed A LOT of rest but eventually got cups that transformed quite a bit from the start to finish of the bag. My first good cups were all citrus with lemon, bergamot, and white florals. This quickly turned to a big nectarine note that dominated the finish of cups after about the 6wk mark. This one worked best at very low agitation, coarser grind, and lower temps. Overall, this one was definitely sensitive to agitation and grind size but once you get to that nectarine note it becomes very sweet and clear with brown sugar and a tea base.- Grind 5.0 ZP6- Temp 86C- Brewer V60-01 + Gabi B- Recipe: 4 pour 12g/180g recipe 40/140 with very slow pours ~3ml/s and a 30s bloom.“Faysel Abdosh” Namesake Day Lot : 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.