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Ethiopia Faysel Abdosh Washed

February 1 2024

Written by Takumi Sakamoto

February 1 2024

Written by Takumi Sakamoto

vol.36

Ethiopia Faysel Abdosh Washed

[ 1 ] Coffee

Country: Ethiopia
Farmer: Faysel Abdosh
Farm: Guji Wolebo
Variety: Kurume, Wolisho
Process: Improved Washed
Region: Guji, Shakisso, Woreda

[ 2 ] Notes

Roast degree: Light
Flavor notes: Blood Plum - Strawberry - Nectarine
Acidity ●●●●●
Body ●●●●○
Sweetness ●●●●○
Balance ●●●●○

[ 3 ] Story

This lot was placed first in the Taste of Harvest Competition 2023 (An annual competition organized by the African Fine Coffee Association)in the washed category with a score of 90.75.

This coffee is mostly made up of local landrace varieties Kurume and Wolisho. Carefully handpicked cherries were fermented aerobically for up to 72 hours. Then cherries were pulped and left to ferment in the tank for another 72 hours to intensify the flavours. To ensure no desirable flavor is developed during the fermentation, the water in the tank was replaced with fresh cold water every 24 hours.

This resulted in slower fermentation, resulting in more complexity in the final cup.

[ 4 ] Brewing

Grind Particle Size Guide
V60/Kalita > Aeropress > Clever Dripper > Plunger / French Press

Coffee to Water Ratio
55-60g of coffee: 1L of water

-Aeropress
Grind size - Table Salt like / Coffee 12g: Water 200g / Water temp 94C / Inverted method. Steep 2min and quick stir and push

-Clever Dripper
Grind size - Table Salt like / Coffee 12g: Water 200g / Water temp 94C / Steep 2min and drain

-Plunger / French Press
Grind size - Table Salt like (finer than above) / Coffee 60g: Water 1000g / Water temp 93C / Steep 5min, gently push down the crust with a spoon, plunge it gently

-V60/Kalita
Grind size - Coarse ground pepper-like/ Coffee 15g: Water 250g / Water temp 92C / Total brew time 2:00-2:30. Pour water in 4 phases, keep the water level above the coffee bed.

Trouble Shooting

If the coffee tastes: