The Orion - Anaerobic Natural - Ethiopia - Faysel Abdos

The Orion - Anaerobic Natural | Ethiopia

Specs

Origin - Ethiopia, Sidama
Location - Hayissa Olocho Village, Karamo Municipality, Bura District
Producer - Faysel Abdosh
Washing Station - Gara Agena
Varieties - 74110, 74158
Process - Anaerobic Natural
Elevation - 1900-2300 MASL

Flavor Notes

Blueberry • Pineapple • Cocoa • Winey • Juicy • Syrupy

Story

The Orion is one of the most expressive Ethiopian coffees we’ve released to date. Produced by Faysel Abdosh in the highlands of Sidama, this lot showcases the intensity and clarity that only meticulously crafted anaerobic naturals can achieve.

Wildly fruit-forward yet remarkably refined, the cup delivers layered berry and tropical character with structure, elegance, and balance throughout. This is the kind of coffee that fills the room the moment it’s ground.

Produced in extremely limited volume, this release represents the intersection of careful processing, high elevation terroir, and uncompromising selection.

The Producer

Faysel Abdosh has built a reputation for producing some of the most compelling coffees coming out of Sidama. Working alongside the Yonis family at the Gara Agena washing station, his lots consistently showcase exceptional fruit clarity, sweetness, and complexity.

Located near the Geta River in Karamo, the region’s rich soil, cool climate, and extreme elevation allow for slow cherry maturation and highly concentrated flavor development.

Process

Cherries are first floated in water to remove lower density fruit before being sealed in airtight tanks for a slow 7-day anaerobic fermentation. After fermentation, the cherries are shade dried on raised African beds for 30 days before resting and final milling.

In the Cup

Explosive aromatics of blueberry and ripe banana lead into saturated layers of mixed berries, pineapple, melon, and cocoa nibs. The body is dense and syrupy with vibrant acidity that brings energy and lift without overwhelming sweetness.

Brew Tips

• Best suited for pour over or espresso
• Use slightly cooler water to emphasize fruit clarity
• Longer bloom times help open up tropical and wine-like notes