We are very happy to have this great Ethiopian coffee in our range.
SASABA is a washed coffee from the Guji region in EthiopiaWe roast it asfilter coffeevery bright around thefine fruity and floral aromasto emphasize what suits him exceptionally well.
TheSASABAis asuper fine,light coffeeand convinces withcomplex fruit and floral elements TheStructure is tea-like and theSweetness is beautifully pronounced. The acidity is harmonious and reminiscent of stone fruit.
We tasteBlackberry, red grape, peach, bergamot and black tea, as well as some lilac blossomThe light body harmonizes very well with the fruity, floral aromas.The acidity is well integrated, juicy and balanced. A great coffee for warm and cold days.
Incredibly well balanced, super soft and complex with a great mouthfeel and long-lasting sweetness!
Flavors:Blackberry, red grape, peach, bergamot, black tea, lilac blossom
producer: Sasaba Washing Station / Tsegay Hagos Tesfaye
Region:Guji
Mounting height:2150 masl
Harvest: 2024
Processing:fully washed
FOB: USD 3.98/lb or EUR 8.04/kg green
Farm Gate: ETB 57/kg of cherry > EUR 0.93/kg of cherry > EUR 6.05/kg
The way to the Sasaba washing station
Head south on the Addis Ababa-Moyale highway, past Yirgacheffe and through the region's otherworldly, cloud-capped mountains until you finally reach the bustling town of Bule Hora.
From Bule Hora, older roads wind their way, strikingly different from the new highway that leads to them and much more challenging.
In this fertile area of the Kercha District, Tsegay Hagos Tesfaye, the founder and owner of Sasaba, has built two washing stations and dry mills that supply Trabocca - one of which is Sasaba.
Equipped with a large pulper and over 600 African drying beds, Sasaba processes coffee from over 500 smallholder farmers working in the hills surrounding the wetmill. Like much of Kercha, the small plots around Sasaba are located at elevations around 2,000 meters.
The Sasaba smallholders
Sasaba's smallholder farmers are a mix of Gedeo and Guji farmers, many of whom have lived here for generations and cultivated coffee side by side. Similar to the rest of Kercha District, most farmers in this area are Protestant Christians. Their coffee grows on the slopes of the hills surrounding Sasaba in the shade of a mix of existing forest trees and trees planted by the farmers, such as enset (false banana) trees.
Processing in Sasaba
At Sasaba's washing facility, red cherries are collected from late October to December and brought to the Sasaba washing facility. Cherries destined for washed processing are processed on-site and fermented for approximately 48 to 72 hours before being placed on drying beds for approximately 7 to 8 days. Natural cherries are typically dried for 15 to 20 days.
“Sasaba does not grow alone” Tsegay Hagos Tesfaye
Tsegay Hagos knows that the success of the Sasaba mill is closely linked to that of the smallholder farmers. "Sasaba doesn't grow alone," he says, adding, "We support and train our farmers so that they can one day export their own coffee."
The company has a very close relationship with the farmers it works with and is always ready to help them - whether it is transportation for medical emergencies or loans during the lean months of the rainy season.
"We're on their side, no matter what," says Tsegay, "and that's why they're on our side," he adds. This creates a virtuous circle in which both smallholder farmers and mills benefit from better coffee and better sales.
Our Omni Roast is roasted a little lighter and faster than our espresso roasts, but a little darker and slower than our filter roasts. This versatile roast is designed to work well as both a filter coffee and an espresso . The flavor profile leans more towards that of a filter roast, with prominent fruity and sweet notes, but also offers the intensity and body typical of espresso. This balance makes the Omni Roast particularly flexible and ideal for coffee lovers who like to experiment with different preparation methods.
Light roast
The light roast, with a roasting time of 7 to 10 minutes , emphasizes mainly fruity aromas, without dominant roasted aromas. The body can vary from light to medium, with increased acidity often noticeable. This roast is ideal for lovers of fruity and floral coffees .
processing
Washed Process
In the so-called washed process (or wet processing), the coffee cherries are thoroughly washed after harvest and sorted by size through various sorting channels . Larger and heavier beans are considered to be of higher quality. The pulp is removed, and the beans are fermented in water tanks. After fermentation, the remaining mucilage is completely washed away. The coffee beans (coffee cherry kernels) are then dried in the sun on so-called African beds ; some farms also use special greenhouses that function like hothouses and protect the beans from the elements. The process culminates in a final finishing step in the dry mill , where the beans are usually also graded.
Cultivation land
Coffee cultivation in Ethiopia
Ethiopia is considered the birthplace of coffee, with a fascinating history of discovery dating back to goats and their herdsman, the Kaldi . Ethiopian coffee is known for its wide variety of heirloom varieties found nowhere else in the world. Often offering floral and fruity flavors, Ethiopian beans are renowned for their quality and uniqueness.
Coffee specialties
Microlot: Exclusive small batches
A microlot represents a high-quality, small batch of coffee that is selected for special characteristics such as a special variety, exceptional growing conditions or an innovative processing method such as anaerobic fermentation. These coffees often come from a specific part of a farm where the soil, microclimate and sunlight provide optimal conditions for growing. Microlots are known for their high quality and limited availability and often offer unique flavor profiles that set them apart from standard coffees.
Types of coffee
Arabica
Arabica is the most widely consumed type of coffee in the world and is generally considered to be of higher quality compared to Robusta . Arabica coffee is characterized by a delicate flavor profile that can range from fruity to chocolatey-nutty flavors. This diversity is partly due to the variety, the country of cultivation, the soil, and especially the altitude. Arabica is grown at higher altitudes , typically above 1000 meters , where the slower growing conditions encourage the development of richer and more complex flavors. However, Arabica is also more susceptible to pests and fungal diseases such as coffee rust. More recently, Arabica-Robusta hybrids have also been developed to combine the robustness of Robusta with the delicate flavor characteristics of Arabica.
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