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Origin
Varieties
Process Method
Roast Level
Light
Highlights
“A side-by-side comparison of two Sidama coffees from Ethiopia's Bensa and Hambella regions. The Alo Fayel Abdosh uses anaerobic washed processing at 2,100–2,550m, while the Testi employs improved washed processing at 1,900–2,050m. Both use JARC 74158 and local landrace varieties, offering a direct taste comparison of how processing shapes the final cup from the same origin.”
