ETHIOPIA GUJI REGION
Faysel Abdosh is a second-generation coffee producer who focuses on cultivating the highest quality, unique lots in the Guji zone. This area is known for producing some of the finest specialty coffees in Ethiopia.
He recently won the Ethiopian National Taste of Harvest competition with his anaerobic processed coffee. The anaerobic process is a newer process still being experimented with where the coffee is fermented in sealed tanks that are pressurized and all the oxygen is removed. This leads to rare and exotic flavours.
The quality in the final cup can be largely attributed to the highly experienced farmers in the surrounding area. Mr. Faysel believes their advanced knowledge and efforts are the reason why they are producing some of the best coffees in Ethiopia.
- Heirloom variety beans
- Washed, anaerobic processing
- Washing Station: Kilenso Mokonisa
- Elevation: 1900 MASL
- Fermentation Type: Anaerobic in barrels
- Drying Method: African raised beds
- Owner: Faysel Abdosh
- Roast: Light
- 8oz/227 grams or 1kg bags available
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