{"product_id":"ethiopia-sasaba-natural-coffee","title":"Ethiopia Sasaba Natural Coffee","description":"\u003ch2\u003e\u003cstrong\u003eEthiopia Sasaba Natural Coffee Beans\u003c\/strong\u003e\u003c\/h2\u003e\n\n\u003cp\u003e\u003cstrong\u003eGuji, Ethiopia | Natural Process\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eA fruit-forward Ethiopian natural from Sasaba, selected by Staccato after an extensive search for an expressive, berry-driven coffee.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eThis natural-process coffee comes from Sasaba in the Kercha district of Guji, Ethiopia, where coffee is grown by hundreds of smallholder farmers in the surrounding highlands.\u003c\/p\u003e\n\n\u003cp\u003eThe Sasaba station was founded by Tsegay Hagos Tesfaye and works with more than 500 smallholder farmers. Coffee in the area is grown at approximately 2,000–2,150 meters above sea level, and the station operates more than 600 African drying beds for processing coffee.\u003c\/p\u003e\n\n\u003cp\u003eFor natural-process coffees like this one, ripe coffee cherries are dried with the fruit surrounding the seed. At Sasaba, natural coffees typically spend approximately 15–20 days drying before being prepared for export.\u003c\/p\u003e\n\n\u003cp\u003eOur Sasaba was sourced through Trabocca, which has worked with Sasaba since 2013. We're currently developing the final production roast at Staccato Roasters and will add our complete tasting notes and roast details once that work is finished.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003ch2\u003eCoffee Details\u003c\/h2\u003e\n\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCountry:\u003c\/strong\u003e Ethiopia\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Guji\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eDistrict:\u003c\/strong\u003e Kercha\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eStation:\u003c\/strong\u003e Sasaba\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFounder:\u003c\/strong\u003e Tsegay Hagos Tesfaye\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Natural\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eVariety:\u003c\/strong\u003e Mixed Heirloom\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e Approximately 2,000–2,150 MASL\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eImporter:\u003c\/strong\u003e Trabocca\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eProduct Form:\u003c\/strong\u003e Whole Bean Coffee\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003chr\u003e\n\n\u003ch2\u003eWhat Makes Sasaba Special?\u003c\/h2\u003e\n\n\u003cp\u003eSasaba sits in the highlands of Guji, one of Ethiopia's best-known specialty coffee-producing areas. Coffee production here is built around smallholder farmers who grow coffee at high elevations and deliver harvested cherries to centralized processing stations such as Sasaba.\u003c\/p\u003e\n\n\u003cp\u003eThe station works with more than 500 farmers from the surrounding area. Its more than 600 African drying beds provide the space needed to carefully dry coffees during processing, including natural lots where the harvested coffee cherries remain intact during drying.\u003c\/p\u003e\n\n\u003cp\u003eSasaba's founder, Tsegay Hagos Tesfaye, has also worked to support participating farmers through training and quality premiums. Trabocca has maintained a relationship with Sasaba since 2013, creating a long-running connection between the station and the specialty coffee market.\u003c\/p\u003e\n\n\u003cp\u003eLearn more about coffees from this origin in our \u003ca href=\"https:\/\/staccatoroasters.com\/collections\/ethiopian-coffee\"\u003eEthiopian Coffee Beans\u003c\/a\u003e collection.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003ch2\u003eNatural Processing at Sasaba\u003c\/h2\u003e\n\n\u003cp\u003eFor this coffee, harvested cherries are naturally processed, meaning the coffee seed dries while still surrounded by the fruit of the coffee cherry.\u003c\/p\u003e\n\n\u003cp\u003eNatural processing can produce intensely expressive coffees, but the process requires careful drying and management. At Sasaba, natural coffees typically dry for approximately 15–20 days on African drying beds before further preparation and export.\u003c\/p\u003e\n\n\u003cp\u003eThe process doesn't guarantee any particular flavor. Variety, growing conditions, cherry ripeness, fermentation, drying, roasting, and brewing all contribute to what ultimately appears in the cup.\u003c\/p\u003e\n\n\u003cp\u003eIf you're curious about why some coffees can naturally develop pronounced berry and fruit characteristics, visit our \u003ca href=\"https:\/\/staccatoroasters.com\/pages\/blueberry-coffee\"\u003eBlueberry Coffee guide\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003ch2\u003eWhy We Chose Sasaba\u003c\/h2\u003e\n\n\u003cp\u003eI had been searching for a coffee with the kind of expressive berry character that first made me fall in love with fruit-forward Ethiopian coffees. As soon as I tasted the first Sasaba sample, I realized this was what I had been looking for.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eThe berry character was right up front.\u003c\/strong\u003e It immediately stood out and made me want to keep working with the coffee to find out what we could bring out of it through roasting.\u003c\/p\u003e\n\n\u003cp\u003eThat first tasting wasn't the end of the development process—it was the beginning. We've been sample roasting, tasting, adjusting, and learning how Sasaba responds as we work toward the production roast we want to put in the bag.\u003c\/p\u003e\n\n\u003cp\u003eRather than publish final tasting notes before that work is complete, we're going to let the coffee tell us where it lands. Once the production profile is approved, we'll update this page with our final flavor profile, roast level, brewing recommendations, and more of what we've learned along the way.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003ch2\u003eComing Soon to Staccato Roasters\u003c\/h2\u003e\n\n\u003cp\u003eEthiopia Sasaba Natural is currently in roast development and is not yet available for purchase.\u003c\/p\u003e\n\n\u003cp\u003eOnce the final production roast is approved, we'll update this page with tasting notes, roast information, brewing recommendations, available bag sizes, and inventory.\u003c\/p\u003e\n\n\u003cp\u003eIn the meantime, explore our guide to \u003ca href=\"https:\/\/staccatoroasters.com\/pages\/blueberry-coffee\"\u003enaturally blueberry and berry-forward coffee\u003c\/a\u003e or browse our \u003ca href=\"https:\/\/staccatoroasters.com\/collections\/ethiopian-coffee\"\u003eEthiopian Coffee Beans\u003c\/a\u003e.\u003c\/p\u003e","brand":"Staccato Roasters","offers":[{"title":"12 Oz","offer_id":45965864599596,"sku":null,"price":0.0,"currency_code":"USD","in_stock":false},{"title":"2 Oz","offer_id":45965864632364,"sku":null,"price":0.0,"currency_code":"USD","in_stock":false},{"title":"4 Oz","offer_id":45965864665132,"sku":null,"price":0.0,"currency_code":"USD","in_stock":false},{"title":"3 Lb.","offer_id":45965864697900,"sku":null,"price":0.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0616\/7783\/0188\/files\/ethiopia-sasaba-natural-coffee-drying-beds.webp?v=1786848768","url":"https:\/\/staccatoroasters.com\/products\/ethiopia-sasaba-natural-coffee","provider":"Staccato Roasters","version":"1.0","type":"link"}