Ethiopia - Worka Sakaro

The Worka Sakaro Washing Station is comprised of over 400 smallholder farmers in the region. At this high altitude, the coffee is grown on steep mountain slopes in the shade of Birbira, Corsica Africana, and Ensete Ventricosum trees.

Handpicked at peak ripeness, the coffee cherries are dried on raised beds for 18-21 days. After milling the coffee is transported and processed with a newer experimental method known as "anaerobic fermentation." During a 3 to 7 day fermentation period, cherries are measured for a specific pH and color characteristic. Then they are dried once again and ready to be roasted!

This process is a first for me here at Watson's Counter and the result is a beautifully soft and complex fruit character with a raspberry liqueur characteristic.

Washing Station: Worka Sakaro

Origin: Gedeo Zone, Gedeb, Worka Chelbesa

Owner: >400 Smallholder Farms

Varietal: Indigenous Heirloom (

Process: Anaerobic Natural

Altitude: 2000 to 2200 MASL

Taste Notes: Strawberry Pocky, Framboise Liqueur, Silky