Fayse – Ethiopia

Traceability

Origin: Keramo, Sidamo – Ethiopia
Producer: Faysel Abdosh – Testi Coffee
Varieties: 74110, 74158
Process: Naturally Enhanced
Manual selection (85% ripe cherries)
Pre-soak in water (4h) to activate sugars
Shade drying in raised beds (30–35 days)
Altitude: 1,900 – 2,300 meters above sea level
Harvest: 2025
Roast: Filter

Fayse – Ethiopia (Filter)

From Keramo, Sidamo, comes this vibrant natural coffee produced by Faysel Abdosh, founder of Testi Coffee (2009) and a leading expert in Ethiopian specialty coffee. His processing station, located between 1,900 and 2,300 meters above sea level, uses innovative techniques such as pre-soaking the cherries to enhance sweetness and highlight aromatic complexity.

The result is a juicy and expressive cup, with the freshness of blueberries, the intensity of blackberries, and a delicate floral violet hue. An elegant and memorable Ethiopian natural.

Tasting notes
🫐 Blueberries
🌸 Violet
🍇 Blackberry

When replicating the recipe, there are several variables that can affect the final result of your cup, such as the roasting date, bean storage, environment, water, etc. It's important to keep in mind that all of these factors can influence your brewing process, and you may need to make small adjustments when replicating this recipe.

Method: V60
Molino: Fellow Opus to number 7III
Recommended mineral water: Lanjarón

We used 16 grams of coffee per 250 grams of water at a temperature of 96º
We add the water in 2 pours. First pour 60g, wait 30 seconds, and then pour the rest of the water until reaching 250g. The total infusion time should be 3:00 minutes, achieving with this recipe a TDS of 1.32% and an extraction percentage of 20.33%.

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