Honeyed sweetness is accented by a pulpy citrus note and hop flower aroma. Intense bittersweet chocolate at Full City, with berry hints and orange zest. City+ to Full City. Good for espresso.
|Processing||Wet Process (Washed)|
|Drying Method||Raised Bed Sun-Dried|
|Arrival date||June 2019 Arrival|
|Bag size||60 KG|
|Cultivar Detail||Heirloom Varietals|
|Appearance||.6 d/300gr, 16-18 Screen - a few partial quaker beans|
|Roast Recommendations||City+ to Full City|
|Recommended for Espresso||Yes|
The Sadi Loya cooperative is located near Agaro town, in the Jimma Zone of Western Ethiopia. It's a relatively smaller coop, and serves the local farm members by acting as a central collection site for their coffees. With the help of the cooperative union that they are part of, they are able to offer services to members such as agronomical training and financial loans, as well as afford the farmers a link to the international coffee market. Sadi Loya were one of four coops to receive a $52k grant in USAID money in order to help them build out a more sophisticated wet milling operation. We've bought Sadi Loya three years in a row now, and while not an overt floral powerhouse, it has a unique profile of honeyed sweetness and hop-like floral aroma. Acidity is also on the moderate side which makes Sadi Loya a great candidate for espresso. We tested this coffee as dark as Full City (roughly 30 F after the beginning of 1st crack), and the honeyed sweetness stood up to imminent chocolate roast flavors.
The dry fragrance has a delicate sweetness to it, with subtle berry and clarified butters smells that remind me of Danish pastries. The wet aroma more two-dimensional and pushes caramelizing sugar smells up in the steam. City+ roasts bolster the level of sweetness, and while the hot coffee seems subdued for Ethiopia, complexity develops as it cools. A hop flower aroma offers a nice counterpoint to honeyed sweetness, and along with pulpy citrus hints, constructs a flavor accent akin to Hefeweizen beer with an orange wedge. Full City roasts have an intensely bittersweet chocolate flavor, along with hints of dark berry and orange zest. In terms of acidity Sadi Loya is more moderate than most some of our other Ethiopian coffees and is a good candidate for single origin Ethiopia espresso.