Are you looking for a cup that embodies sparkling purity and elegance? Ethiopia Sasaba is a coffee that will immediately captivate you with its delicate and layered structure. Its aroma blends sweet notes of apricot with a subtle touch of vanilla, while its flavor is dominated by refreshing notes of bergamot, ripe peaches, and exotic pineapple. It is an incredibly fresh and complex coffee with an aftertaste reminiscent of high-quality black tea with a hint of peach. If you love tea and floral filters with a clearly discernible fruity character, Sasaba will quickly become your new favorite for your daily filter.
This coffee is the result of the work of more than 500 small farmers from the Sasaba hills in the Kercha district of the Guji region. Behind the entire project is Tsegay Hagos Tesfaye, founder of the Sasaba station, who built the facilities here to process the best produce from the surrounding area. Coffee trees of native Ethiopian varieties (Heirloom) grow on steep slopes at altitudes between 1,950 and 2,200 meters above sea level in the partial shade of forest trees and false banana trees (enset). This fertile soil and high-altitude climate give the beans their typical density and sparkling acidity, which is so highly prized in this area.
Processing was carried out using the traditional washed method, which brings out the natural complexity of the Heirloom variety. The cherries were harvested at peak ripeness from October to December and then fermented for 48 to 72 hours. The beans were then dried on more than 600 African beds for 7 to 8 days. This precise process, supervised by Tsegaye Hagose, ensures that the resulting coffee is crystal clear, without any distracting influences, and expresses itself in the cup exactly as nature created it in the hills of Guji.