Abyssinia Fullwash - 150 gram

Abyssinia Fullwash Arabica Coffee Beans

Single-origin, specialty-grade coffee processed using the Fullwash method. Roasted fresh after your order is placed.

WHY ETHIOPIAN GENETICS, BUT A GAYO FLAVOR PROFILE? >>

“A beautiful bridge between two worlds. This rare Sumatran Abyssinia carries the ancient soul of Ethiopian heritage, refined by the crisp precision of a fullwash process. It greets you with a bright, citrusy splash of fresh orange, before gracefully settling into the comforting embrace of classic black tea and smooth chocolate. A timeless, elegant classic.”

Chocolate comes first, but it is dry chocolate rather than sweet. Black tea emerges in the middle, followed by a delicate, refreshing hint of orange-like citrus acidity. The body is medium, the cup is clean, and the coffee is easy to enjoy every day.

Abyssinia is an old name for Ethiopia. This variety was brought to Java in 1928 by Dutch researcher P.J.S. Cramer, who introduced seeds from Ethiopia. It later spread to Aceh, where it became established.

The beans are elongated—a characteristic known in the market as Longberry—and the young leaves have a bronze hue. The trees grow tall and wide, require considerable space, and produce lower yields per hectare, making them a less popular choice among farmers.

Here is what makes it interesting: our Ethiopia Limu Kossa is also fullwashed, yet its flavor profile features jasmine, blueberry, and lime. This Arabica coffee shares Ethiopian genetics and the same fullwash process, but expresses chocolate and black tea instead.

Same genetics, different mountains. That is terroir.

SPECIFICATIONS >>

Origin: Panji Mulia, Bener Meriah, Aceh — Indonesia

Process: Fullwash

Varietal: Abyssinia

Altitude: 1,450–1,500 meters above sea level

Grade: Specialty

Roast: Light Medium Roast, designed for filter brewing

TASTE NOTES >>

Chocolate | Black Tea | Orange-Like Citric Acidity

Based on this lot’s cupping sheet, not the supplier’s description.

BREWING GUIDELINES >>

01 // Let it rest.

Filter: 7–10 days from the roast date.

Espresso: 7–14 days from the roast date.

02 // Use clean water.

Recommended TDS: 75–150 ppm.

03 // Weigh everything.

Accuracy is non-negotiable.

04 // Follow the brewing parameters.

• Filter: 1:15 ratio, water temperature of 89–93°C, medium grind.

• Espresso: 1:2 ratio, water temperature of 90–93°C, extraction time of 22–28 seconds, fine grind.

EVERY LOT IS INSPECTED >>

Green beans: Moisture content, density, and defects.

Roasting: First crack, development time, Agtron readings, and cupping notes.

Two-person evaluation: Two people assess each lot. The QC lead makes the final decision, and the head roaster confirms it.

Failed lots are never discounted. They are never sold.

CUSTOM BLENDS & ROAST PROFILES >>

For coffee shops and roasters: custom blends and roasting profiles tailored to your specifications. Chat with us for a consultation.

Specialty single-origin Arabica coffee beans for home brewers, baristas, and coffee shops. Green beans are also available for roasters and wholesale buyers.

BEFORE OPENING YOUR PACKAGE >>

Record a single-take unboxing video, starting with the package still sealed and continuing through the opening process.

Without an unboxing video, damage claims cannot be processed. We are not responsible for product damage caused by the shipping service or customer error.