One 12 oz. compostable Biotre bag.
Back for the second year in a row, we’re super excited for this juicy release - Worka Sakaro!
Located in the Gedeo zone of Ethiopia, the Gedeb district is just a short drive south (around 40km to be exact) of the famed Yirgacheffe area. The coffee derives its name from the private wet mill located here in the village of Sakaro, which utilizes fresh water from the nearby Worka River for their traditional washed processing. The washing station was established in 2012 by Ato Mijane (‘Ato’ is the Amharic equivalent for ‘Mr.’) and has recently been heavily focusing on their quality protocols, largely due to Daniel Mijane joining his father in running the station. Daniel’s high standards are made clear in his stated goal - to create all the right conditions and produce the best coffee that the region has to offer. The smallholders that deliver coffee to the Worka Sakaro washing station are all located in the Worka Valley – most of them on the slopes of Mount Rudu (2000+ masl). They have close relationships with their grower-partners, whom they support with training and finance; this is a key strategy to get access to the best cherries in the area. The coffee is fermented for 24 - 48 hours and dried on raised beds for about 7-10 days. The meticulous and quality focused ideology of the station is evident in the cleanliness and vibrancy of their coffee. Worka Sakaro is bursting with sweet floral aromatics and layered with delicate yet deep, saturated fruit flavors. We’re tasting: blackberry, blueberry, clementine, nectarine, lemon candy, lavender, honeysuckle, black tea, brown spice. We had the chance to visit the Mijane family in early December, so keep your eyes peeled for a blog post soon with more in depth info!