FAYSEL ABDOSH PROJECT – 74110&74158, TRIPLE FERMENTATION WASHED – ETHIOPIA

GOÛT & CO
CHENGDU, CHINA

FAYSEL ABDOSH PROJECT – 74110&74158, TRIPLE FERMENTATION WASHED

WHITE FLORAL
BERGAMOT
LYCHEE
HONEY PEACH

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

ROAST DATE: APRIL 28, 2026

FROM THE ROASTER:

ABOUT STATION:

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.