Testi Sidama Yaye Natural Anaerobic

Testi Specialty Coffee Natural Anaerobic

This exceptional Natural Anaerobic coffee is crafted through a carefully controlled processing method designed to maximize sweetness, complexity, and vibrant fruit expression. The process begins with the meticulous selection of three exceptionally sweet cherry varieties harvested at peak ripeness, creating a unique blend consisting of 80% perfectly ripe cherries, 10% over-ripe cherries for added richness and depth, and 5% slightly underripe reddish cherries to enhance brightness and acidity.

Following harvest, the cherries undergo density sorting through water flotation to remove low-density defects before being transferred into fully sealed fermentation tanks equipped with one-way valves. These specialized tanks create a strictly anaerobic environment that promotes controlled microbial activity and precise flavor development.

To ensure a slow and consistent fermentation, the tanks are submerged in concrete water baths and maintained at a stable temperature between 15°C and 18°C. The tanks are regularly rotated to ensure uniform fermentation throughout the lot. The process continues for seven days, until the coffee reaches a target pH of 3.8, developing a distinctive profile characterized by wine-like intensity, juicy fruit notes, floral aromatics, and dried fruit complexity.

Once fermentation is complete, the cherries undergo an initial rapid drying phase to reduce moisture content to approximately 35%. This is followed by a slow 30-day drying period on shaded raised African beds, allowing flavors to develop gradually while preserving clarity and sweetness. After reaching a final moisture content of 12%, the coffee is transferred to a climate-controlled environment for conditioning and stabilization, ensuring balanced flavor development and optimal cup quality.

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 the vision of introducing the extraordinary quality and diversity of Ethiopian coffee to the global specialty coffee community.

The company's name, "Testi", means "happiness" in the Harari language, reflecting its commitment to improving the lives of coffee producers while showcasing Ethiopia's rich coffee heritage. What began as a single washing station has grown 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, helping improve both coffee quality and farmer livelihoods. This collaborative approach has played an important role in preserving traditional farming practices while supporting the advancement of Ethiopia's specialty coffee sector.

Quality & Processing Excellence

What distinguishes Testi Specialty Coffee is its unwavering commitment 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 regions.

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

Today, Testi Specialty Coffee is widely 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 enthusiasts, and barista competitors around the world.