BASIC INFO Natural Tasting Note Pink Floral + White Peach + Lemon + Passion Fruit Region Guji, Ethiopia Variety Heirloom Process Natural Altitude 2400 masl Harvest November 2025 ABOUT ESTATE 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. BREW GUIDES Recipe A Bright & Juicy Dripper V60 Grind C40 #24-28 / EK43S #13-16 Water Quality TDS50-100ppm Coffee 15g Water Temp 90-93°C Brew Ratio 1:17 Time 2:00-2:30min Steps ① Circular pour 50g at 0:00 ② Circular pour up to 100g at 0:30 ③ Circular pour up to 170g at 1:00 ④ Center pour up to 250g at 1:30 Recipe B Balanced & Rounded Dripper Kalita Grind C40 #24-28 / EK43S #13-16 Water Quality TDS50-100ppm Coffee 14g Water Temp 90°C Brew Ratio 1:15 Time 2:10min Steps ① Circular pour 50g at 0:00 ② Center pour up to 100g at 0:30 ③ Circular pour up to 150g at 1:00 ④ Center pour up to 210g at 1:30

BASIC INFO Natural Tasting Note Pink Floral + White Peach + Lemon + Passion Fruit Region Guji, Ethiopia Variety Heirloom Process Natural Altitude 2400 masl Harvest November 2025 ABOUT ESTATE 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. BREW GUIDES Recipe A Bright & Juicy Dripper V60 Grind C40 #24-28 / EK43S #13-16 Water Quality TDS50-100ppm Coffee 15g Water Temp 90-93°C Brew Ratio 1:17 Time 2:00-2:30min Steps ① Circular pour 50g at 0:00 ② Circular pour up to 100g at 0:30 ③ Circular pour up to 170g at 1:00 ④ Center pour up to 250g at 1:30 Recipe B Balanced & Rounded Dripper Kalita Grind C40 #24-28 / EK43S #13-16 Water Quality TDS50-100ppm Coffee 14g Water Temp 90°C Brew Ratio 1:15 Time 2:10min Steps ① Circular pour 50g at 0:00 ② Center pour up to 100g at 0:30 ③ Circular pour up to 150g at 1:00 ④ Center pour up to 210g at 1:30