Origin
Kercha, Guji
Altitude
2150 MASL
Process
Natural
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Archive: Ethiopia Sasaba
Vibrant, Fruity
The Deets
This coffee comes from Tsegay Hagos Tesfaye. He founded Sasaba in the tiny town of Bule Hora in the Kercha district of Ethiopia. Farmers hand-pick the ripest cherries and bring them to Sasaba for processing. They are sorted for quality and dried on raised beds in the sun to 12% moisture. They are sorted a final time before being bagged for export. This year's crop has that classic natural Ethiopia vibe with flavors that remind us of fresh cocoa and sweet blueberry jam.
Aeropress XL
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Breville Espresso
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Hario V60
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REST IN PEACE
We recommend letting fresh coffee rest to allow the beans to stabilize. This will result in a sweeter, more expressive cup. We rest washed coffees 5–10 days, naturals 10–15 days, and experimentals 15–30 days.
