ETHIOPIA SASABA

At Sasaba washing station, the red cherries are collected from late October until December and brought to the Sasaba washing station. Cherries, intended for washed processing, are processed on-site and fermented for about 48 to 72 hours before they are placed on the drying beds for around 7 to 8 days. The natural coffees are usually dried for 15 to 20 days

After the coffee is washed and slow-dried at Sasaba, it is sent off to Wonberta’s warehouses in Addis Ababa in parchment form where it awaits final color sorting and processing before export. The company has its own trucks, warehouses, sorting, and processing facilities, meaning it is in control of every step.

This makes it easier to maintain high-quality standards all the way to export, ensuring that the fruity and vibrant flavors of Sasaba coffee make it safe and untouched to coffee enthusiasts around the world.