"The ground aroma of Sakicha coffee is rich with scents of strawberry jam, mango, passion fruit, and a hint of liqueur. Upon sipping, the initial flavors are dominated by strawberry jam, blueberry, and dried mango, accompanied by orange peel and fruity cocktail notes. The finish carries the aroma of liqueur-filled chocolate, resulting in a rich and full-bodied flavor profile."

Asnake Kasa is a seasoned expert in specialty coffee, with a decade of experience spanning various areas such as cupping (tasting), agronomy and farmer training, sustainability, and quality control. His extensive knowledge and innovative approach have culminated in the creation of a unique and exceptional coffee lot.

Located in the mountainous region of Guji, near Bule Hora, the Sakicha washing station benefits from its high-altitude setting in Sakicha village. The combination of altitude and favorable weather conditions creates an ideal environment for coffee production. This strategic location allows many local farmers to easily deliver their cherries, and the availability of labor and quality coffee is abundant.

The Sakicha washing station is one of the largest in the area, featuring 170 drying beds and the capacity to depulp 30 tonnes of coffee cherries daily. The station also boasts 14 fermentation tanks. Coffee cultivation in this region is primarily undertaken by smallholders, with at least 6500 farmers living near the washing station.
The processing sequence at Sakicha begins with Washed and Natural processes, often running concurrently with a focus on the washed method. Towards the end of the harvest, special processing methods are employed, one of which is the carbonic macerated process, known as "Pile Up."

Under Asnake Kasa's guidance, the cherries undergo a unique fermentation method. They are placed on plastic sheets on top of raised beds in piles up to 15-20 cm thick. The cherries are then rolled up in the plastic and left to ferment in this manner, giving rise to the term 'Pile Up.' After fermentation, the cherries are dried on beds as is typically done for natural coffees. This experimental method, coupled with the high-altitude and ideal weather conditions, produces the exceptional beans you have before you today.

Variety : 74112
Altitude : 2200 masl
Process : Pile Up Process
Origin : Bule Hora