Testi Guji Hambela Faysel Abdosh Project Lot TEL Natural

Testi Specialty Coffee SLONG Process

This exceptional coffee undergoes Testi Specialty Coffee's proprietary SLONG (Slow and Long) processing method, an innovative approach designed to maximize complexity, sweetness, stability, and overall cup quality through extended fermentation and drying. The process begins with the careful selection of premium coffee cherries sourced from regions celebrated for their floral aromatics and distinctive raspberry-like fruit character.

Upon arrival, the cherries are thoroughly washed using warm water to remove dust, impurities, and undesirable microorganisms. This critical preparation stage creates a clean fermentation environment and helps prevent the development of unwanted flavors during processing.

The prepared cherries are then transferred to the Dark Room, a specialized climate-controlled facility dedicated exclusively to fermentation and drying. Here, the coffee undergoes a carefully monitored seven-day anaerobic fermentation inside airtight tanks equipped with one-way valves. These valves allow fermentation gases to escape while maintaining a strictly oxygen-free environment that encourages complex enzymatic activity and controlled flavor development.

To ensure consistency throughout the fermentation process, the Dark Room is constructed with reinforced concrete walls that maintain stable temperatures between 15°C and 18°C. The fermentation tanks are rotated every 48 hours to guarantee uniform fermentation across the entire lot. Fermentation continues until the mucilage reaches a target pH of 4.0, producing a sophisticated sensory profile defined by smooth wine-like acidity, pronounced spice notes, intense floral aromatics, tea-like elegance, and vibrant red grapefruit characteristics.

Following fermentation, the cherries undergo an initial rapid drying phase on raised African beds until moisture content is reduced to approximately 35%. The coffee is then returned to the Dark Room for a carefully controlled 45-day slow drying period conducted entirely without direct sunlight. During this stage, the cherries are regularly monitored and turned by hand to prevent moisture reabsorption while preserving bean integrity and ensuring even drying.

Once the coffee reaches a stable moisture content of 12%, it is transferred to a climate-controlled warehouse for a four-week resting period. This final stabilization stage allows the flavors to harmonize, enhancing cup consistency and long-term stability. By extending both fermentation and drying timelines, the SLONG methodology helps preserve cellular integrity while significantly enhancing sweetness, acidity, complexity, and overall cup refinement.

About Testi Specialty Coffee

Testi Specialty Coffee is one of Ethiopia's most respected specialty coffee producers and exporters. Founded in 2009 by Faysel Abdosh, the company was established with a vision to bring the exceptional quality and diversity of Ethiopian coffee to the global specialty coffee market.

The name "Testi", meaning "happiness" in the Harari language, reflects the company's commitment to creating value for both producers and coffee consumers. From its beginnings as a single washing station, Testi has evolved into one of Ethiopia's leading specialty coffee exporters, operating more than 20 washing stations across renowned coffee-growing regions including Guji, Yirgacheffe, Sidama, and West Arsi.

Through long-term partnerships with thousands of smallholder farmers, Testi provides agronomic support, quality training, and market access programs that help improve coffee quality while supporting sustainable livelihoods and preserving Ethiopia's rich coffee heritage.

Commitment to Quality & Traceability

What distinguishes Testi Specialty Coffee is its unwavering dedication to quality, traceability, and processing precision. The company manages several acclaimed washing stations, including Jigesa, Yaye, Aricha, Hadeso, Duwancho, and Banko Gotiti, each producing highly traceable microlots that showcase the unique terroir of their respective coffee-growing regions.

Through meticulous cherry selection, carefully controlled washed and natural processing methods, slow drying on raised African beds, and rigorous quality control procedures, Testi consistently produces coffees celebrated for their floral aromatics, vibrant citrus acidity, tropical fruit complexity, and elegant tea-like character.

Today, Testi Specialty Coffee is recognized as one of the pioneers of Ethiopia's modern specialty coffee movement, supplying some of the country's most sought-after coffees to specialty roasters, coffee professionals, and barista competitors around the world.