Ethiopia Roast

The Worka Sakaro Washing Sation is located in the Gedio Zone. The washing station works with over 400 smallholder farmers in the region. These farmers grow their coffee on the steep mountain slopes at approximately 2,000 to 2,200 meters above sea level. The coffee is grown in the shade of Birbira, Corsica Africana, and Ensete Ventricosum trees. The coffee is picked when the cherries are ripe. The fruit is left and the coffee is dried on raised beds for 18 to 21 days. Once the coffee is dried it is then milled to remove the husks and stored in a local warehouse before being transported for final processing before shipment. The result of this natural process is a fruit forward cup with notes of strawberry, blueberry, orange and passion fruit. Our aim in roasting this naturally processed coffee is to reflect its best attributes and quality through a medium-dark roast. We chose this as Ethiopian coffee lovers and dark roast coffee lovers alike, we hope you will enjoy all it has to offer. Roast Level: Medium-Dark Tasting Notes: Macadamia Nut, Raw Sugar, Blueberry