S&W Craft Roasting

Ethiopia Washed Faysel Abdosh Duwancho Village

Grown by smallholder farmers around Duwancho Coffee Processing Station in Sidama's Arbegona District at 2100–2200 masl, this lot was harvested on a single day and hand-sorted upon arrival. Cherry was depulped within 6–8 hours, fermented in open tank for 48 hours, then washed clean in flowing water and dried slowly on raised beds under shade. The cup evolves dramatically with rest: early notes of brown sugar, mace, and iris give way to stone fruit, citrus, bergamot, and white florals, eventually settling into a dominant nectarine character with brown sugar and tea base. Brewmaster J recommends coarse grind, low agitation, and lower temperature (86°C) to unlock its full sweetness and clarity.