Ethiopia Faysel Abdosh "Signature"

Origin

• 🇪🇹 Ethiopia· Guji

Tasting notes

Character

• Clean

FLORAL | TANGERINE | SILKY This "signature" lot from Faysel Abdosh represents some of the most carefully processed coffee coming out of Guji's Shakisso district. Cherries are sorted, floated, and washedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. before being de-pulped and fermented for 48 hours under controlled conditions. The coffee then dries for 21 days on raised beds under shade nets before a 30-day rest. In the cup: Bright floral aromatics and tangerine acidityAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it. with a silky, clean finish. Origin / Ethiopia Producer / Faysel Abdosh, Jigesa Washing StationWashing stationA central mill where many smallholder farmers deliver cherry for processing. In Ethiopia, Kenya, and Rwanda the station name (e.g. Idido) often identifies the coffee. Location / Shakisso, West Guji Process / Washed VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process. / LandraceHeirloom (Ethiopia)A catch-all label for Ethiopia's thousands of indigenous, largely uncatalogued coffee varieties — used when a lot's exact genetics are unknown. Altitude / 2000–2200 masl