Ethiopia Faysel Abdoshfrom Barcelona-based roaster Nomad Coffee is a coffee that embodies the best of Ethiopian tradition and a modern approach to processing. The cup reveals a lively and complex flavor full of forest fruits and flowers that changes with every sip. The first sip welcomes you with distinctive notes of blueberries, violets, and blackberries, which give the coffee a sparkling freshness and elegant floral character. As the coffee cools, subtle nuances of milk chocolate, honey, grapes, and cherries emerge, lending it a velvety sweetness and depth. With its juicy body and balanced acidity, this coffee is the ideal choice for filter coffee lovers.
Behind this exceptional lot is Faysel Abdosh, a renowned producer from the Sidamo region who founded Testi Coffee in 2009. His farm in Keramu, located at an altitude of 1,900–2,300 meters above sea level, is one of the most respected in the region thanks to its uncompromising emphasis on quality and innovation. Abdosh is a pioneer of improved processing methods that bring out the natural sweetness of coffee cherries. One of his unique steps is to soak the cherries for four hours after removing the floats, which helps the sugars react better and results in a harmonious flavor in the cup. The coffee grows here in the shade of trees near the Geta River, whose microclimate creates ideal conditions for the 774110 and 74158 varieties.
This coffee is processed using the natural method with the utmost care. After being harvested by hand, the cherries are carefully sorted, with only 85% of perfectly ripe fruits being left for the next step. This is followed by the aforementioned 4-hour soaking, which intensifies the flavor notes and emphasizes the honey sweetness. The cherries are then slowly dried on raised beds for 35 days in the shade, resulting in controlled fermentation and the development of a distinctive but balanced flavor profile. The result is an excellent coffee with a clean expression, juiciness, and a long, elegant finish that captures the best of the Ethiopian terroir and the producer's artisanal approach.