FAYSEL ABDOSH PROJECT 2026 NEW CROP - 74110&74158, TRIPLE FERMENTATION WASHED - ETHIOPIA

Description

GOÛT & CO CHENGDU, CHINA FAYSEL ABDOSH PROJECT 2026 NEW CROP - 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: MAY 19, 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.