Ethiopia Agaro Sadi Loya Coop

Notes of fruit gum, creme caramels, intimations of lemon-flavored herbal tea, and a hop floral aroma. Citrus tartness provides a nice tangy aspect in the cup. City to Full City. Nice Ethipoia espresso option.

In stock
  • Process Method Wet Process
  • Cultivar Heirloom Types
  • Farm Gate Yes
Region Agaro, Jimma
Processing Wet Process
Drying Method Raised Bed Sun-Dried
Arrival date August 2018 Arrival
Lot size 100
Bag size 60 KG
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Heirloom Varietals
Grade Grade 1
Appearance .2 d/300gr, 15+ Screen
Roast Recommendations City to City+; we recommend keeping this on the lighter side to highlight top notes
Type Farm Gate

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 once again are pleased by the cup cleanliness, and subtleties found in our lighter roasts. We tested this coffee as dark as Full City (roughly 25 degrees F after the beginning of 1st crack), but found that much of the restrained top notes sensed in our City and City+ roasts were lost to bittersweetness and roast tone.

The dry fragrance has a delicate sweetness to it, that along with a clarified buttery smell in light roasts brings Danish pastries to mind, with faint fruit filling smells as well. There's a light floral touch in the wet aroma, with much more saturated dark sugar sweetness coming up off the wet crust. The flavor profile is a bit subdued, and the top notes sensed in brewed cups of my City roast take the form of fruit gum, creme caramels, and intimations of lemon herb tea. Floral notes have a light touch and give off a fresh hop aroma. City+ roasting bolsters sweetness quite a bit, and a nice pulpy orange note accents the cup. Acidity is moderate for Ethiopia, and citrus tartness provides a nice tangy aspect in the cup. I ran my City+ roast through the espresso machine and while tartness was distilled almost to the point of puckering, there was a surprising chocolate cookie flavor in this context that I didn't sense in the brewed coffee. I think Sadi Loya will prove too bright as espresso for a lot of people so I'm reluctant to give our recommendation, but I personally enjoy the tangy zip that comes with medium roasting.