ROAST: Medium 
REGION: Worka & Gedeb 
ALTITUDE: 2000+ MASL
VARIETAL: Heirloom
PROCESSING METHOD: Natural
DRYING METHOD: Sun-dried on raised beds 14-21 days
NOTES: Papaya + Dark Chocolate + Strawberry 
 
Worka Sakaro washing station is located in the eponymous village or 'kebele' of Worka, in Gedeb district, near Yirgacheffe. The station sits at 2,080masl and processes cherries from local smallholder farmers cultivating between 1,900 and 2,200masl. Coffee trees are typically shaded by Cordia and Acacia, and the predominant varietals are known locally as Kumie, Diga & Wilsho.
 
Over a number of years the Yirgacheffe region has developed a distinguished reputation for fine coffees, producing some of the most sought-after microlots in world. The combination of high altitude (up to 2,200m in some areas), fertile soil, consistent and plentiful rains, and an abundance of local knowledge are all contributing factors to the high status of Yirgacheffe coffees. The indigenous ‘heirloom’ varietals - which grow wild in Ethiopia - are responsible for the unique flavour notes which make for an unusual but refined cup. When processed naturally through sun-drying, these present as juicy and jammy stone-fruit flavours, floral notes, and chocolate with a creamy body.