Ethiopia Sidamo Faisal Abdoush Coffee

A luxurious Ethiopian experience with a black honey process.

The precision of a Q-grader.. in every single drop.

This product presents one of the finest crops from the Ethiopian Sidamo region, part of the special auction lots curated by the renowned Ethiopian Q-grader Faisal Abdoush. This coffee reflects a high level of precision in cultivation and processing. Processed using the "Black Honey" method—which retains a portion of the fruit mucilage during drying—it yields a full, balanced body and high fruity sweetness.

Upon tasting, creamy custard notes flow seamlessly, integrating with the acidity of fresh cherries and the deep sweetness of berries, creating an ideal balance that satisfies palates seeking complexity in the cup.

At Ninth Bar, with over 15 years of experience and more than 3 million cups of specialty coffee served, we fully understand the value of such exceptional crops. Therefore, we carefully selected this lot at our roastery in Jeddah to reflect our steadfast commitment to delivering the highest global standards of specialty coffee.

We recommend brewing it via V60 to highlight its flavor layers, or as an Espresso for a rich, intense cup.

Flavor Experience:

The experience begins with a creamy, smooth touch of custard, followed by a medium, refreshing acidity reminiscent of fresh cherry, settling into a rich, lingering berry sweetness—all enveloped in a full, balanced body that leaves a lasting finish.

Country: Ethiopia

Region: Sidamo - Bombay

Process: Black Honey

Altitude: 2300-2400 meters

Variety: 74158, 74112

Roast: Medium

Tasting Notes: Cherry - Raspberry - Caramel

Sweetness: Highly Fruity

Brewing Recommendations

• V60: The ideal method to highlight the sensory layers and complexities offered by the black honey process, allowing for a gradual extraction of flavors.

Suggested Drip Recipe (V60)

Temperature: 90°C

Weight: 20g

Water: 300ml

Richo: 15

Preparation:

First Pour: 40ml Time: 0:30

Second Pour: Up to 120ml Time: 1:00

Third Pour: Up to 200ml Time: 1:50

Fourth Pour: Up to 300ml Time: 2:30-2:50

• Espresso: Yields an intense coffee with a dense, creamy body, and a stunning balance between high fruity sweetness and medium acidity.

Suggested Espresso Recipe

Temperature: 90°C

Pressure: 9 bar

Weight: 18g

Extraction: 33ml

Preparation Time: 27 Second

Why You'll Love It

Exceptional Auction Lot: One of the exclusive auction lots signed by the renowned Ethiopian Q-grader Faisal Abdoush.

Unique Body: The black honey process imparts a full body and fruity sweetness that exceeds expectations.

Calculated Flavor Profile: A luxurious balance of custard, cherry, and berry that satisfies various palates.

Ninth Bar Guarantee: Carefully and directly selected at the Ninth Bar roastery in Jeddah, backed by over 15 years of specialty coffee expertise.

FAQ:

1- What distinguishes the black honey process in this coffee?

This method retains a larger amount of the fruit mucilage (pectin) during drying, giving the coffee a full, balanced body and high fruity sweetness.

2- Is this coffee suitable for espresso brewing?

Yes, despite its excellence in filter brewing, it produces a very balanced and intense espresso thanks to its full body.

3- Who is Faisal Abdoush?

He is one of the most famous Q-graders in Ethiopia, renowned for his exceptional ability to produce and process high-quality specialty coffee lots offered in global auctions.

4- What is the net weight of this product?

The net weight of the product is 20 grams.

5- What is the acidity level of this coffee?

This coffee features a medium acidity level, making it stomach-friendly while remaining refreshingly vibrant.

We won this lot at the Faisal Abdoush auction for $370.25 per kilo, bringing you one of Ethiopia's rarest 2025 harvests from the Sidamo Bombay highlands, treated with black honey and hints of light custard, cherry, and berry with a smooth finish.

Ethiopia Sidamo Faisal Abdoush is a specialty coffee offered by the Saudi brand Ninth Bar. This crop is distinguished by the Black Honey processing method, grown in the Ethiopian Sidamo region at an altitude of 2300-2400 meters.