Yodo Con Leche is back and, this year, it’s guaranteed to be better than ever because, this time, the folks of Gaslight Coffee and 5 Rabbit Cerveceria went to origin to seek out the best coffee for the beer, and they took Michael Kiser of Good […]
Tag: Gaslight Coffee Roasters
Santa Maria de Lourdes is located in the municipality of San Fernando and the farm is around 24 kilometres from the region’s capital Ocotal. Situated in the Nueva Segovia region at altitudes ranging from 1350 to 1550 metres above sea level, Santa Maria de Lourdes […]
At Sasaba Washing Station, red cherries are produced in the area surrounding the washing station and are collected from late September until December. Cherries are processed on-site and fermented for about 48-72 hours before they are placed on the drying beds for about 7-8 days. About 350-400 drying-beds are present at the washing station.
The natural coffees are usually dried for 15-20 days. The small farmers that sell their cherries to Sasaba washing station (the exact number of farmers selling their coffee to Sasaba is not known) usually own around 10-15 coffee trees. Besides coffee, they grow sustenance crops like maize and peas.
Welcome to my Table, here in the corner of this cafe. Today we’re sipping a cup of Ethiopia Sasaba, from Gaslight Coffee Roasters in Chicago, Illinois. Feel free to pull up a chair.
region: Oromia, Guji, Yirgacheffe,Ethiopia
farm: Sasaba Washing Station
producer: smallholder farmers
elevation: 1800 meters above sea level
cultivars: Ethiopia Heirloom
method: Hario V60
grind: 17, Preciso
coffee: 32 g
water: 322 g
water temp: 201°
pour: 2:00 straight pour
The aroma of the Ethiopia Sasaba is wonderfully fragrant; perfumed, with soft floral and berry nuances. This is a nice surprise; knowing that the coffee is a natural, I was expecting a big blueberry and chocolate bomb, but instead I’m getting the essences of lilac, strawberry, and honey.
Taking my first few sips of the cup immediately post-brew, I am, again, struck by how delicate and soft this coffee’s profile is. The Sasaba presents itself as a medium-bodied coffee, but one that resides on the lighter side of a medium body. Its mouthfeel is complex, being somewhat creamy thanks to a sweet salted caramel flavor, somewhat juicy with flavors of raisin and golden currant, and somewhat silky because of a tart white grape acidity that shines through, even while the cup is still piping hot; these two textures make for a complex effervescence.
As the coffee cools, its profile becomes all the more complex, presenting a myriad of bittersweet fruit flavors (berry, melon, pommes, and stone fruit) that absolutely dazzle, thanks to the cup’s stunning clarity. The closer to room temperature the coffee gets the more I taste flavors of green grape, pear, apricot, lychee, blackberry, raspberry, and cantaloupe. All of these flavors lift at the end of each sip, finishing crisply, and leave behind a really unique, long lingering aftertaste of basil and honey.
Medium body; effervescent mouthfeel; grape acidity; clean finish.
This coffee was not the coffee I expected it would be.
As you all are, I’m sure, well aware by now, I’m always wary of natural Yirgs being bawdy, full-bodied, fermenty, and placing heavy emphasis on big blueberry bombs; so whenever roasters send them to me to review—I have to admit—I shudder a bit, because it’s very difficult to write up genuinely unbiased opinions of a coffee I am biased toward. I’ve been burned too many times by natural Yirgs!
So when I saw “Natural” brandished on Gaslight Coffee’s Ethiopia Sasaba, I’m not going to lie—I didn’t really want to cup it. This coffee, though… This coffee was everything I want washed Ethiopias to be. The lighter side of a medium body, sparkling clarity, effervescent, sweet, elegant… But it threw just enough wildness at the taste buds to remind me that it was still, indeed, a natural.
Truly, an exceptional coffee.
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