Ethiopia — Faysel Abdosh Project Station JARC 74110 & 74158 (Triple Fermentation Washed)

Tastes Like — 🌸 White Florals • 🍵 Bergamot • 🍈 Lychee • 🍑 Honey Peach

DETAILS

• Station: Faysel Abdosh Project
• Region: Deri, Hambela, Guji, Ethiopia
• Varietal: JARC 74110 & 74158
• Process: Triple Fermentation Washed
• Altitude: 2,350–2,400 MASL
• Harvest: December 2025–February 2026 — Arrived March–April 2026 by air

INTRO

From the Faysel Abdosh Project station in Deri Village, Hambela — one of Guji's most technically ambitious processing operations, located adjacent to the Dim Alkibich River at 2,350–2,400 MASL. A triple fermentation washed lot of exceptional precision, built on a three-stage process with pH monitoring at every step and a controlled temperature drying protocol that preserves every nuance of the cup. In the cup: white florals, bergamot, lychee, and honey peach.

THE PRODUCER

The Faysel Abdosh Project Processing Station is situated in Deri Village, Deri Qidame City, in the Hambela Woreda of Guji Zone — one of Ethiopia's most prestigious and celebrated specialty coffee growing regions. At 2,350–2,400 MASL, the station operates at the very upper limit of viable coffee cultivation, where extreme altitude, cool temperatures, and the volcanic soils of the Guji highlands create the conditions for exceptional aromatic complexity and concentrated sweetness. The triple fermentation washed protocol represents a level of technical investment in processing that is rare even by Ethiopian specialty standards — applying Colombian-level process engineering to the extraordinary raw material that Guji's extreme altitude produces.

JARC 74110 and JARC 74158, both developed by the Jimma Agricultural Research Centre, are among Ethiopia's most quality-focused varietal selections. Together at 2,350–2,400 MASL in Hambela, they produce a cup of extraordinary floral precision and fruit-forward elegance that the triple fermentation protocol develops to its fullest potential.

THE PROCESS

The Triple Fermentation Washed process at the Faysel Abdosh Project involves:

🍒 Selective hand-picking — Only peak-ripeness cherries harvested at a ratio of 90% fully ripe to 10% overripe 💧 Flotation — Floated in a tank to remove low-density defects and ensure uniform cherry size before processing 🔒 Stage 1 — 24-hour anaerobic fermentation of whole cherries in sealed conditions 🔧 Washing & depulping — Washed and depulped after the initial fermentation 🧪 Stage 2 — 12-hour dry fermentation until the pH of the pectin mucilage reaches 4.0–4.3 💧 Stage 3 — A fixed amount of cold water added for a further 12-hour extended fermentation, with the final pH reaching 3.8–4.0 🌊 Drain & transfer — Gently stirred, drained, and transferred to drying beds after the third stage ☀️ Temperature-controlled raised-bed drying — Dried on raised African beds at a stable solar temperature of 23–25°C with strict airflow control, preventing rapid dehydration and surface cracking to ensure even moisture loss throughout

The three-stage fermentation with pH monitoring is the defining approach — by managing each fermentation phase to a specific target pH, the station builds the white floral complexity, lychee sweetness, and honey peach character with scientific precision, while the controlled temperature drying at 23–25°C under strict airflow management preserves the delicate aromatic structure and prevents the rapid dehydration that could compromise the cup's exceptional clarity.

THE CUP

A technically extraordinary and aromatically refined triple fermentation washed Ethiopian from one of Guji's highest and most ambitiously processed stations — white floral delicacy, bergamot citrus refinement, lychee sweetness, and a honey peach warmth in a cup of exceptional clarity and precision. Ethiopian terroir and Colombian-level processing methodology in perfect alignment.

Flavour Notes

🌸 White Florals 🍵 Bergamot 🍈 Lychee 🍑 Honey Peach