Ethiopia Sidamo Faysel Abdosh Karamo Anaerobic Natural

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  • Country: Ethiopia

    Location: Geta river, Hayissa Olocho Village, Karamo Municipality, Bura District, Sidamo

    Washing Station: Gara Agena (Karamo)

    Farmer/Grower: Faysel Abdosh

    Varieties: 774110, 74158

    Processing: Anaerobic Natural

    Altitude: 1900-2300 m.a.s.l.

    Humidity: 9.7%

    Density: 1.18 g/ml

    Harvest Date: January, 2022

    Arrival Date: Ocotober, 2022

    Grade: 1

    Marks: 010-0276-0074

    SCA Cupping Score: 87.75

  • Raspberry and tropical fruit in the fragrance with an aroma of strawberry mochi and candied fruit. Intense tropical flavors of blueberry, banana, coconut and other tropical fruits. The aftertaste is like raw honey or maple syrup with a bright acidity that shows notes of pineapple and fresh yogurt. The body is heavy with a syrupy mouthfeel.
  • With so much fruit jumping out, we recommend keeping this coffee roasted light to preserve all of the crazy nuance in the cup. Like many anaerobic naturals, we find that a gentle approach with heat during roasting can benefit the final cup.

Throughout the 7 days, the fermentation tanks were placed in concrete water baths to maintain constant temperatures between 15 and 18 degrees Celsius and to keep the fermentation very slow. The fermentation process was homogenized by rotating or moving the tanks. 

At the end of the seventh day, the fermentation was suspended by taking out the cherries from the tanks. On the first day out of tanks, a quick drying is applied until the coffee humidity drops to 35%. Cherries were then dried for 30 days under shade on African beds. Once the drying period is completed and the humidity decreased to 12%, cherries were collected and stored in a conducive warehouse for four weeks of resting time before final milling and sorting. 

The Gara Agena washing station is owned and operated by the Yonis family. We have had the pleasure of working with Faysel since 2015, and the coffee never disappoints!

Customer Reviews

Based on 6 reviews
Sergey Bondarchuk

Well worth the price of admission. One of the most favorable coffees I have tried this year.

Same! Thanks for sharing your feedback on Faysel's coffee.

Jacob Hughes
Fantastic and interesting!

Complex fermented flavors and reminds me of a blueberry muffin

We agree! The fermented flavors are super unique without any 'boozy-ness' or acetic acid. Thanks, Jacob.

Eddie Lau
Wild coffee

It’s tropical, it’s durian like in aroma and depending on how you roast and brew (or how many days you wait) - aggressive or moderate in fermentation flavor. Tropical notes are there and includes banana, jackfruit. It’s a journey of flavor but you can get a bit tired of drinking it as a daily. It will challenge you but if you tune it correctly, it will also reward you. I think even for some who are all naturals drinker, it’s still going to be a different in a good way mainly

Hey Eddie,

Thanks for sharing your feedback on this wild coffee! We totally agree with your notes. I really love this coffee as a dialed in espresso. The intensity is amazing for those ~40ml or so.

- Jared

Fantastic anaerobic processed Ethiopia coffee

This is a good one. Properly controlled anaerobic fermentation by the producers. Flavors are redolent of strong strawberry yogurt. Very reminiscent of Wush Wush anaerobic processed ones!

Thanks for sharing your feedback! I definitely see what you mean with the comparison to a Wush Wush. Glad you are enjoying this unique coffee from Mr. Abdosh!

Steve Maluk
Fruit bomb that can be challenging to roast

This a super interesting coffee, which has a big fruity flavor/aroma. The folks at Hacea advise being gentle with the heat when roasting -- heed their advice. I found it tough to prolong development after first crack without resulting in a darker final color than I was shooting for. These beans are quite dense, and what moisture there is seemed to escape more rapidly, earlier in the roast. First crack was faint: with less water vapor apparently still escaping during first crack, the rate of rise remained more or less constant after first crack. Regardless of all that, this coffee seems pretty forgiving in the cup -- it held up to a full city roast with more clear fruit than many much lighter Ethiopian coffees I've roasted.

Hey Steve, we appreciate you taking the time to share your detailed feedback with us and other roasters!

We have also found that letting this particular coffee rest for an extra couple of days after roasting seems to really benefit it. The fruit notes seem to really open up around the 7 to 10 day mark.

Glad you are enjoying it!

- Jared