||Ethiopia Oromia Guji Sasaba Natural 2015
||Varietals: Mixed Heirloom
I've been around the world and seen many many coffee farms, quite often I've travelled to them in the back (front if I'm lucky) of a Toyota Land Cruiser and they're rugged machines that love the kind of terrain that you encounter when you visit coffee farms. So imagine my surprise when I heard that to get to the Sasaba washing station you can't use your trusty Land Cruiser but instead have to jump into what was described to be as a Soviet-Era Kamaz truck with 6-wheel drive! If you don't know what 1 of those looks like you should do a quick search now, what a beast, wouldn't mind one for tootling around Stafford and I've seen pictures of red ones...
The Sabasa washing station sits at 1,800 metres above sea level in the Guji zone of the Oromia (Oromiyaa) region in the south west of Ethiopia and is doing some fantastic work, it was noted that when visiting the station everything was impressively organised, there's a great amount of potential to produce amazing coffee. Tsegaye the owner of the mill is mostly focussing on natural processing this year however next year he's going to look closely at both washed and natural coffees, exciting times are ahead for Sabasa.
The red cherries are produced in the area surrounding the washing station and are collected from late September until December, processed on-site and fermented for about 48-72 hours before they are placed on the drying beds, their natural coffees are usually dried for 15-20 days. About 350-400 drying-beds are present at the washing station. The smallholder farmers that sell their cherries to Sasaba washing station (the exact number of farmers selling their coffee to Sasaba is not known) usually own around 10-15 coffee trees. Besides coffee they grow subsistence crops like maize, surgum-eans and peas.
This years harvest has been a good year in the Guji area with unusually large sized beans. The farmers have not seen such big beans for at least ten years! I'd say this is caused by the combination of the varietals, the timing and quantity of the rains and the crop cycle, they all worked together to create some magic!
In the cup you're going to find the colour purple, take a sip and think purple! It's almost like there's a Parma Violet crumbled up into each sip but it's a super clean cup, expect a delicate floral edge with a jammy hint of blueberry.
Washing Station: Sasaba
Altitude: 1,800 m.a.s.l.
Varietals: Mixed Heirloom
Processing Method: Natural
Fermentation Time: 48 - 72 hours
Drying Time: 15 - 20 days
Harvest Period: September - December
Soil type: clay
Average rainfall: 1,800 - 2,500mm
Farmers: exact number unknown
Nice and light, a good solid medium roast but nowhere near second crack.
"Quick Look" Guide
Purple, Parma Violets, super clean, floral, hint of blueberry.
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