Ethiopian Yirgacheffe Anaerobic Natural

Nestled in Ethiopia’s renowned Gedeo Zone, the Worka Sakaro Washing Station is a processing hub for more than 400 smallholder farmers. Grown on steep, fertile mountain slopes, this coffee thrives at an altitude of 2,000 to 2,200 meters above sea level.

This Grade 1 lot flourishes under a canopy of native shade trees such as Birbira, Corsica Africana, and Ensete Ventricosum. These trees help cultivate a cooler microclimate, which slows maturation and builds more complex flavor in the cherries.

Once perfectly ripe, the cherries are hand-picked and dried for 18 to 21 days on raised beds. This diligence is essential in unlocking the coffee’s distinctive flavors. After drying, the beans are hulled and then securely stored before being prepared for shipment.

Region: Kochere Woreda (District), Gedeo Zone, Ethiopia
Elevation: 2,000 to 2,200 masl
Varieties: Indigenous Heirloom Cultivars (Kumie, Siga, Wilsho)
Processing Method: Anaerobic Natural
Drying Method: Sun-dried on raised beds
Cupping Notes: Blueberry, Lemon, Lime, and Melon, beautifully sweet with tangy citric acidity