Sota shows a broad range of flavors, sugar cane soda, raw honey with beeswax, raisin and fig, and a hop-like floral note. Supremely sweet from light to dark, and orange-like acidity. City to Full City. Good for espresso.
Sota Coop sits just a few kilometers outside of Bedele town in Ethiopia's Western-most province of Illubabor. They formed the cooperative in 2000, but in 2010 however, they became part of an initiative we helped to set up in Ethiopia that assisted at the cooperative level. The program was administered by a non-governmental organization and helped to coordinate agronomists, finance processing equipment, train leadership, and facilitate more efficient business practices including profit re-investment and fair distribution to farm workers. They've since "graduated" from the program, and are now operating under their own leadership and member-elected board. 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. 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 red honey with background notes of dried tamarind, and apple dusted with cinnamon and ginger powders. Brown sugar and cream soda smells effervesced from the crust of the coffee at City roast, and spice and fruit smells accented the steam on the break, as well as a brief spot of fresh floral. At a City roast level the floral aspects remain more of a backdrop, but are perhaps the most present at this light level, reaching their apex with hop-like presence when the cup cools in temperature. City and City+ roasts are more driven by dark fruited sweetness, like what you find in date and raisin, along with flavors of sugar cane soda, and raw honey with beeswax. The acidity has a sparkling beauty too, like fizzy orange soda. Dark, sticky fruit flavors are prominent in Full City roasts, body dense, and bittering cocoa tones are ushered in toward the tail of the finish. A supremely sweet cup in all three of our roasts - City, City+, and Full City - and considering the balance between sweetness, mouthfeel, and acidity, Sota will make for an outstanding espresso.