TASTING NOTES:

Berry, Floral, Macadamia Nut

REGION

Gedeb, Ethiopia, Gedio zone,

Kebele: Worka Chelbesa,

VARIETY

Heirloom varieties (Kumie, Siga, Wilsho)

ALTITUDE

2000-2200 meters

PROCESSING METHOD

Natural & Dried on Raised Beds for 18 days (80 raised beds)

Nestled in the Gedio Zone, the industrious Worka Sakaro Washing Station collaborates with over 400 smallholder farmers cultivating coffee on steep slopes ranging from 2,000 to 2,200 meters above sea level. Shielded by Birbira, Corsica Africana, and Ensete Ventricosum trees, the coffee cherries mature under their watchful canopy before being meticulously harvested at optimal ripeness.

Following harvest, the cherries undergo a natural drying process on raised beds for a duration of 18 to 21 days, before being milled to remove husks and stored in a local warehouse prior to shipment. This meticulous journey yields a fruit-forward cup, characterized by notes of strawberry, blueberry, orange, and passion fruit, a testament to the region's unique terroir and the dedication of its farmers.