Ethiopia Worka Sakaro

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Roast: Medium
Notes: Honeydew, Pomegranate, Clementine 
Process: Natural, & dried on raised beds
Elevation: 2000-2200 meters

This high altitude coffee is know for its floral, fruity and sweet profile! The cherries are carefully hand sorted and loaded to separate out less dense beans, then depulped, fermented for 48 hours, and washed then classified again in channels. The parchment is placed on raised beds, where its hand sorted again and dried over a period of 12-15 days.

This coffee comes from Mijane Woresa, who grows coffee with his sons in Ethiopia's Gadeb district. Their family supports their community by contributing to road construction, investing in school projects and making sure all children have equipment to play sports!