The Faysel Abdosh processing station is part of Testi Coffee, a specialty coffee exporter in Ethiopia. Located in Guji, Hambella, the station is named after Testi’s founder, Faysel Abdosh. After harvest, ripe cherries were floated and washed with 3–3.5°C cold water. They are then spread in 5–6 cm layers for drying and turned regularly, with cherries collected overnight to prevent moisture absorption. When moisture content reaches 35%, the drying layer is increased to 10–12 cm. At 20%, the cherries are rested away from high temperatures, and at 15%, they are stored for 48 hours before being spread again in 20–24 cm layers until reaching 12% moisture content. The coffee is then rested in storage for 30 days before hulling.