This lot of washed coffee comes to us from the Sasaba washing station in Guji, Ethiopia. The flavour profile is clean and features pronounced fruit flavours of mandarin and mango that reasonate nicely with our tropical palette.
Tsegay Hagos, founder and owner of Sasaba, has established two washing stations around the fertile area of Kercha district – one of which is Sasaba. Equipped with a large pulper and over 600 African drying beds, Sasaba processes coffee received from over 500 smallholders living in the hills surrounding the mill.
Sasaba smallholders are made up of Gedeo and Guji farmers, many of whom have lived in the area for generations, growing coffee next to each other. Their coffee grows on the slopes of the hills around Sasaba shaded by a mix of existing forest trees and those planted by the farmers such as enset (a variety of banana) trees.
Coffees in this region are harvested from late October until December and brought to the Sasaba washing station. Cherries, intended for washed processing, are processed on-site and fermented for about 48 to 72 hours before they are placed on the drying beds for 7 to 8 days. The resulting cup is sweet, elegant and leaves a tea-like sensation in the mouth.