Ethiopia Dry Process Saris Abaya

Bold, potent cup, with peach tea, strawberry, tropical fruit juice, Brazil nut and cocoa nibs. Darker roasts have semi-sweet chocolate roast tones and creamy mouthfeel. Layered results across roast spectrum, including Neapolitan ice cream and German chocolate cake. City+ to Full City+.
Out of stock
  • Process Method Dry Process
  • Cultivar Heirloom Types
  • Farm Gate Yes
Region Africa
Processing Dry Process (Natural)
Drying Method Patio Sun-dried
Arrival date Jul 17 2012
Lot size 150bags/boxes
Bag size 60.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Heirloom Varietals
Grade 3
Appearance 1.2 d/300gr, 17-18 Screen
Roast Recommendations Full City roast is ideal for well-developed chocolate and fruit character.
Weight 1 LB
Recommended for Espresso Yes
Saris Abaya is a coffee from one processing station in the Guji zone of the Sidama region. Guji is a cultural area, and formerly recognized as a separate political zone occupied primarily by the Guji Oromo ethnic group. Coffees from these southern areas of Sidama have a unique flavor profile and the slightly drier climate (well, drier than Yirga Cheffe) lends itself to natural coffees like this. In this process the whole fruit is layed out to dry on raised beds after it is harvested, without peeling off the skin and fermenting off the fruity mucilage layer, as is done in wet processing. The coffee is fully dried and the green bean hulled out in one step. The flavor profile is dramatically different than washed coffees, and when done well a dry process coffee like this has enhanced body, fruited sweetness, and a clean flavor profile with slight rustic flavors. This coffee had extra sorting performed on the raised beds to remove unripes, and we bought based on sample selection before export. We paid a large premium over conventional dry-processed coffees from the Guji area for the extra hand labor to prepare this lot.
The Saris Abaya is a heavily fruited lot, with passion fruit, strawberry jam and fresh ginger in the dry fragrance. Light roasts have a Brazil nut and cocoa nib backdrop to these fruited scents, while darker levels turn to bittersweet chocolate. It's intense! The wet aroma follows suit with dried apricot and berry, sweet squash, mulling spice, raspberry tea, and fruited dark chocolate (a la Scharffen Berger). The cup is very bold and potent, a blend of fruit and spice, with healthy doses of chocolate. Light roasts have peach tea notes, strawberry, tropical fruit juice, and a backdrop of Brazil nut and cocoa nibs. With more development, the coffee has an intense and tangy semi-sweet chocolate roast tone, with creamy mouthfeel. It works at a wide range of roasts, producing multiple layers of flavor all along the roast spectrum. We had roasts that tasted like Neapolitan Ice Cream, with strawberry chocolate and vanilla merging together. Dark roasts alternated between chocolate truffle and German chocolate cake, with the body of coconut water. We could go on; there are a lot of flavors to discover in this coffee.