Ethiopia, Sasaba, Washed
All coffee processed at Sasaba Washing Station is bought from farmers in the Guji area, where it’s grown at no less than 2150 masl and most commonly in the shades between already existent and newly planted forests. Cultivation at such heights forces cherry to develop at a slower pace and ripen later, resulting in a complexer bean. Sasaba Washing Station was founded - and is owned to this day - by Tsegay Hagos Tesfaye, who wants to help coffee farmers in the region gain recognition with their coffee and give them a steady income. To put it in Tsegay’s words, “Sasaba does not grow alone”. Meaning that farmers do not only receive money in exchange for their cherries, but also training, infrastructure, medical aid and so on. When a lot is truly exceptional, Tsegay will process the coffee separately, help the farmer go to auction and pay the farmer a premium for his or her outstanding work on the coffee. This particular lot is washed processed and dried for approximately 15 days at Sasaba Washing Station.
Description
Region | Guji |
Producer | Sasaba Washing Station |
Process | Washed |
Variety | Heirloom |
Notes | Clean and delicate cup with pronounced floral and fruity flavours, like peach and rosehip and a beautiful kumquat acidity. |
Brewing
To discover these flavour profiles we recommend to use soft mineral water with a low HCO3 (bicarbonate) & aim for total hardness of less than 140 mg/l.