Bright with fruit-forward flavors, this coffee greets you with vibrant notes of syrupy macerated berries. A subtle sweetness of ripe honeydew melon coupled with a juicy tartness of pineapple soon follows. Offering a sweet acidic punch, these flavors meld together to form a luxurious, fruity cup of Natural Ethiopian coffee.
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South of Yirgacheffe, beyond the cloud-crowned mountains you’ll find the fertile area of the Kercha District. Tsegay Hagos Tesfaye, founder and owner of Sasaba Washing Station has established two washing stations and mills, one of which is Sasaba. Producing coffees received from over 500 smallholders working in the hills surrounding the wet mill, Sasaba is equipped with a large pulper and over 600 African drying beds. Similar to the nearby area of Kercha, these small plots of land surrounding Sasaba sit at high altitudes, around 2,000 meters. Many of the Sasaba smallholders are a mix of Gedeo and Guji farmers who have grown coffee next to each other for the span of generations. The coffee is grown on the slopes of the hills surrounding Sasaba, nicely shaded by a mix of pre-existing forest trees as well as those planted by the farmers. This includes enset, also known as “false banana” trees. The Sasaba mill produces consistently high-quality coffee, which is a testament to the well-trained and experienced farmers. As long as the coffee meets the quality standards of the mill, then a premium is paid for the coffee. The coffee from ten of these farmers was auctioned through the 2018 Operation Cherry Red Auction which led to increased earnings for the farmers. At Sasaba washing station, farmers begin collecting red cherries starting in late October through December. Then, the cherries are brought back to the Sasaba washing station. Natural coffees are usually dried for 15 to 20 days. The bright and fruit-forward notes will offer you a sweet acidic punch, a truly luxurious cup of Natural Ethiopian coffee from Sasaba Washing Station.