SASABA - Ethiopian filter coffee

We are very happy to have this great Ethiopian coffee in our range.

SASABA is a washed coffee from the Guji region in EthiopiaWe roast it asfilter coffeevery bright around thefine fruity and floral aromasto emphasize what suits him exceptionally well.

TheSASABAis asuper fine,light coffeeand convinces withcomplex fruit and floral elements TheStructure is tea-like and theSweetness is beautifully pronounced. The acidity is harmonious and reminiscent of stone fruit.

We tasteBlackberry, red grape, peach, bergamot and black tea, as well as some lilac blossomThe light body harmonizes very well with the fruity, floral aromas.The acidity is well integrated, juicy and balanced. A great coffee for warm and cold days.

Incredibly well balanced, super soft and complex with a great mouthfeel and long-lasting sweetness!

Flavors:Blackberry, red grape, peach, bergamot, black tea, lilac blossom

Body: light

Mouthfeel: creamy, soft

Roasting level: light

Recommended for:V60, Kalita, Origami, Fellow X, Aeropress, Chemex, Cold Brew and portafilter

Cupping Score: 88

Importer: Trabocca (traded transparently) 

Highland coffee from Guji, Ethiopia

• Varieties:Heirloom
• producer: Sasaba Washing Station / Tsegay Hagos Tesfaye
• Region:Guji
• Mounting height:2150 masl
• Harvest: 2024
• Processing:fully washed
• FOB: USD 3.98/lb or EUR 8.04/kg green
• Farm Gate: ETB 57/kg of cherry > EUR 0.93/kg of cherry > EUR 6.05/kg

The way to the Sasaba washing station

Head south on the Addis Ababa-Moyale highway, past Yirgacheffe and through the region's otherworldly, cloud-capped mountains until you finally reach the bustling town of Bule Hora.

From Bule Hora, older roads wind their way, strikingly different from the new highway that leads to them and much more challenging.

In this fertile area of ​​the Kercha District, Tsegay Hagos Tesfaye, the founder and owner of Sasaba, has built two washing stations and dry mills that supply Trabocca - one of which is Sasaba.

Equipped with a large pulper and over 600 African drying beds, Sasaba processes coffee from over 500 smallholder farmers working in the hills surrounding the wetmill. Like much of Kercha, the small plots around Sasaba are located at elevations around 2,000 meters.

The Sasaba smallholders

Sasaba's smallholder farmers are a mix of Gedeo and Guji farmers, many of whom have lived here for generations and cultivated coffee side by side. Similar to the rest of Kercha District, most farmers in this area are Protestant Christians. Their coffee grows on the slopes of the hills surrounding Sasaba in the shade of a mix of existing forest trees and trees planted by the farmers, such as enset (false banana) trees.

Processing in Sasaba

At Sasaba's washing facility, red cherries are collected from late October to December and brought to the Sasaba washing facility. Cherries destined for washed processing are processed on-site and fermented for approximately 48 to 72 hours before being placed on drying beds for approximately 7 to 8 days. Natural cherries are typically dried for 15 to 20 days.

“Sasaba does not grow alone” Tsegay Hagos Tesfaye

Tsegay Hagos knows that the success of the Sasaba mill is closely linked to that of the smallholder farmers. "Sasaba doesn't grow alone," he says, adding, "We support and train our farmers so that they can one day export their own coffee."

The company has a very close relationship with the farmers it works with and is always ready to help them - whether it is transportation for medical emergencies or loans during the lean months of the rainy season.

"We're on their side, no matter what," says Tsegay, "and that's why they're on our side," he adds. This creates a virtuous circle in which both smallholder farmers and mills benefit from better coffee and better sales.

Graycano, V60, Origami, Kalita, Fellow X:

• Brew ratio: 15g coffee - 250g water; temperature 93°; 26 clicks C40 MK4
• 0:00 - 0:10 - 50ml - Swirl
• 0:10 - 0:45 - (Bloom)
• 0:45 - 1:00 - 50ml
• 1:05 - 1:15 - 50ml
• 1:25 - 1:35 - 50ml
• 1:45 - 1:55 - 50ml - then swirl
• 2:50 - finished

The recipe also works with 18g/300ml or 20g/325ml; in this case, pour in 60ml/65ml increments and grind a little coarser if necessary (27 clicks)

Portafilter:

• Ratio 1:2
• Temperature 93°
• PI 25 seconds at 2-3 bar
• 25 seconds at 9 bar
• Total time approx. 50 seconds

AeroPress:

• AeroPress inverted.
  
• 18g coffee; (25 clicks); 170ml water; 90°
  
• 0:00 - 0:30 add 50ml of water and stir slowly 5 times
  
• 0:30 - 1:00 and fill up to 170ml, stir 10 times, then put the filter on, let the air out and place it on the server.
  
• Start pushing slowly at 1:30 minutes, finish at 2:00 minutes.
  
• then pour in 50ml (slightly cooled) water from the kettle

Chemex 3 Cup:

• 20g coffee;
  
• 330ml water,
  
• Water temperature 95°;
  
• 3:30 minutes extraction time including blooming;
  
• 3 pours
  

Hario Switch(from the coffee makerscopied:)

• 17g coffee (27 clicks);
• 250ml water (90°)
• Bloom 50g water 25s; then valve open
• at 35s pour to 150g
• at 1:15min close the valve and pour to 250g
• at 1:50 valve open again and gentle swirl
• finished at about 2:40.
  

Have fun trying it out and experimenting yourself ;-)