Ethiopia Worka Sakaro Anaerobic Special Edition

Yirgacheffe, Ethiopia

Think juicy blackberry and blood orange wrapped in floral bursts of hibiscus. Add in the sparkle of grapefruit and lemon, and a boozy, wine-like finish—and you have a cup that stops you dead in your tracks. 

This kind of flavor doesn’t just happen. It comes from the Worka Sakaro Washing Station, where over 400 farmers grow heirloom varietals high on the steep slopes of Ethiopia’s Gedeo Zone. Here, tradition meets innovation through the anaerobic natural process. Ripe cherries are sealed in oxygen-free tanks, fermenting for days until they reach the perfect balance of acidity and sweetness, before being dried on raised beds under the mountain sun.

The result is a coffee that feels alive in the cup: layered, fruit-driven, complex, and unlike anything else you’ll drink this season.

Washing Station: Worka Sakaro
Zone: Gedeo
Kebele (neighborhood): Worka Chelbesa
Altitude: 2,000 to 2,200 meters above sea level
Varietal: Indigenous Heirloom Cultivars
(Kumie, Siga, Wilsho)
Process: Anaerobic Natural & Dried on Raised
Beds