Laden with date, raisin and dark fruit flavor, the acidity is beautifully effervescent reminiscent of cola, as well as in terms of the flavor characteristics. More raisin and prune were present in the Full City roast. Sota's mouthfeel is supple and buoyant from roast to roast, considering the balance between sweetness, mouth feel and acidity Sota will make for an outstading espresso. City to Full City.
Sota is a newly formed cooperative that sits just a few kilometers outside of Bedele town in Ethiopia's Western-most province of Illubabor. Well, maybe 'newly formed' isn't entirely accurate since they actually established their initial cooperative in 2000. In 2010, however, they became part of an initiative we set up in Ethiopia that assists at the cooperative level. The program is administered by a non-governmental organization and helps to coordinate agronomists, finance processing equipment, train leadership, and facilitate more efficient business practices including profit re-investment and fair distribution to farm workers. Processing is done mechanically to remove the fruit from the beans. The beans are then soaked in fiberglass bins overnight to clean any remaining solids before dried on raised beds. Roughly 170 members form the cooperative membership although that number is expected to grow with the recent financial success of the group. Having only produced naturals prior to receiving the processing equipment producers now are able to sell their clean parchment at levels 3 and 4 times what they sold at in the past.
Sota is not your standard Ethiopian coffee. It's a cup profile personified by its dark sweetness. The fragrance of the dry grounds is very sweet like tamarind and red honey with background notes of powdered and high percentage cacao. Orange cream soda effervesced from the crust of the coffee the City roast while more sweet aromatics like caramel and toffee burst from our Full City roast. Dark fruit notes of black currant and raisin appear in the break along with freshly baked fig bar. At a City roast level, the cup profile is laden with date, raisin, and more dark fruit flavor. The acidity is beautifully effervescent, reminiscent of cola, as well as in terms of the flavor characteristics. More raisin and dried fig were present in the Full City roast. Sota's mouthfeel is supple and buoyant from roast to roast, but it's tough to nail down detailed flavor descriptors so I can only refer to the weight itself. Considering the balance between sweetness, mouth feel, and acidity Sota will make for an outstanding espresso.