Ethiopia, Sasaba, Washed

Tsegaye Tesfaye is the founder and owner of Sasaba Washing Station, a processing which lies in the Kercha district in Guji at a height of 2150 masl. Sasaba supports over 500 smallholder farmers in the region, all located around and above 2000 masl. Due to the high altitude, the coffee beans develop at a slower pace which gives them time to take up more flavours from the soil, resulting in an overall complexer cup. Combined with the producers’ knowhow and the processing expertise from Tesfaye and his team, Sasaba Washing Station delivers excellent lots year after year. The large premises provide space for a large pulper and more than 600 drying beds. When cherries arrive, they are fermented for 48 to 72 hours before washing and laid out to dry evenly for about 7 days. Parchment then goes to the Wonberta Warehouse in Addis Ababa where it awaits final sorting and processing.

This coffee was sourced through our importing partner Trabocca.