2400+ is not just a physical altitude; for the coffee trees growing here, it means a greater temperature difference between day and night, a longer growth cycle, and more sugar accumulation. All of this represents a rarer and higher quality coffee.

This new processing station, Faysel Abdosh, comes from Testi, a specialty coffee exporter in Ethiopia. Located in the Gugihanbella region, it is named after Testi's founder, Faysel Abdosh. Faysel Abdosh himself was deeply involved in the construction and batch processing of this station, and he also built a state-of-the-art temperature and humidity-controlled darkroom. A second-generation coffee grower, Faysel Abdosh's upbringing in the coffee industry honed his extensive knowledge, which later shaped his career. Driven by his passion for trade and accumulated expertise, he founded his own coffee export company, TESTI. Faysel places great importance on dedicating a portion of the revenue to supporting local smallholder farmers and their communities in all coffee project locations. The TESTI team implements "Project Direct," which includes establishing primary schools, improving clean water supply, building women's health centers, and collaborating with local governments to provide electricity to farming families. All proceeds from the inaugural Faysel Abdosh auction in 2025 will be used for initiatives within the "Project Direct" program. The Faysel Abdosh processing plant, nestled in the mountains of Gugihanbella, selects only coffee cherries harvested at their peak ripeness, resulting in cherries with 90% optimal ripeness and 10% overripeness. The washed process begins with rigorous density sorting to remove floating cherries, followed by a 24-hour anaerobic maceration in sealed, valve-controlled tanks. Rotating the tanks ensures uniform fermentation, cultivating a unique flavor profile and enhancing quality, with the pH precisely controlled at 4.3. The second stage is a 24-hour cold-water wet fermentation (aerobic fermentation). This traditional aerobic step further optimizes the coffee's flavor characteristics until the pH drops to 4.0. At the end of the process, the coffee is stirred, drained, and rinsed a second time with clean water to obtain clean parchment paper suitable for drying. During the cupping, the first sip offers a delicate aroma of jasmine, blending with the flavors of white apricot and green grape, while the green tea leaves a lingering and refreshing aftertaste.