Worka Sakaro 

Taste Story

This lush lot from Ethiopia’s Yirgacheffe region is bursting with dark berry sensations, most notably blackberry. Some might experience a raspberry jam vibe. Further in the sip you’ll find pleasing stone fruit flavors such as plum and apricot. Underneath it all are floral vibes like lavender and orange blossom that provide a pop in the finish. 

Processing Journey

Hand harvested coffee cherries from small lot farmers are delivered to the Worka Sakaro Washing Station. Once there the cherries are floated to detect defective and inferior beans. The highest quality cherries undergo a 72 hour underwater fermentation. After this the cherries are depulped, and the coffee beans are transferred to drying beds. The coffee dries for 18-21 days depending on environmental conditions. During this time the coffee is consistently rotated to promote even drying.

Farmer Profile

Small lot farmers from the Worka Sakaro & Worka Chelbesa villages deliver their hand harvested coffee to the family run Tracon processing station. These smalllot farmers are the life force of Ethiopian coffee that has allowed roasters like us to bring amazing coffee to our local communities. Many of these farmers typically intercrop their coffee plants with other food crops to maximize land use, and to feed their families. Farming is a vital undertaking for these farmers that we honor with thoughtful roasting practices. 

• Country of Origin: Ethiopia 

• Region: Yirgacheffe

• Farm: Worka Sakaro Village Farmers

• Processing Method: Washed

• Varietal: Local Landrace Varietals

• Elevation:1,1950 - 2,300 MASL

• We Taste: Blackberry, Apricot & Lavender Honey