Located deep in the Guji Zone of Ethiopia’s Oromia Region, the Sasaba Washing Station produces coffees that have come to represent our ongoing quest for quality, consistency and balance. Ethiopia is seen as the evolutionary starting point for modern coffee and the heirloom varieties grown here are descendant from native Typica, first found in Ethiopia’s wild coffee forests. Most local farmers tend to fewer than 20 coffee trees making the scale of Sasaba’s output a truly collaborative effort.

The Sasaba Washing Station, overseen by owner Tsegaye Hagos Tesfaye, buys cherries from these Guji smallholders and processes both washed and natural lots. Their rigid standards of pre-sorting, lot separation and a 48-72 hour washed fermentation results in a coffee that is remarkably consistent and crisp. All coffees are slowly dried on raised beds whilst still at altitude, contributing to an impressive shelf life and one of our favourite expressions of washed Ethiopian coffees.
The creamy chocolate, toffee and citrus flavour balance will suit any filter brewing method and is sure to add a moment of brightness to these colder months.