2026 New Crop Ethiopia Faysel Abdosh Project 74110&74158 Triple Fermentation Washed

Description

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   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.