Ethiopia Worka


Yirgacheffe Region

Yirgacheffe (which translates to “Land of Many Springs”) has perhaps the perfect terroir for producing high quality coffee; the combination of altitude, biodiversity, and proximity to water sources is simply unmatched.

The climate is warm and temperate, with wet summers and dry winters, providing structured seasons for growing, harvesting, and processing coffee. To the naked eye the hills of Yirgacheffe appear to be heavily forested, but in reality they are densely populated with villages of farmers growing what is commonly referred to as “garden” coffee.

The majority of these farmers are multi-generational producers, who operate on just a few acres of land, more similar in size to gardens than full production farms.

These producers typically sell their coffee as whole cherries to centralized mills, which help to establish distinct flavor profiles through implementing meticulous standards for sorting, grading, and processing coffee.


The Worka Sakaro washing station is located in the Gedeb district of Southern Yirgacheffe. The Gedeb district is one of many sub-regions (also referred to as “woredas" within the larger Gedeo zone of Ethiopia.

Worka Sakaro is a family washing station that purchases coffee from more than 400 smallholder farmers operating within the Gedeb district. Many of these are young producers who grow coffee along with many other crops on their small “garden” style farms.

This lot was processed using a “Slow Dry” Natural process. The coffee cherries that are delivered to the mill by various producers are sorted by hand to determine ripeness and quality before being placed on raised beds where they dry in the sun for 21 days.

The patient and prolonged drying period is more labor intensive for the operators of the mill, however it yields natural processed coffees that are remarkably clean and complex, while remaining pleasantly fruitful.

Brew Worka

This naturally processed lot showcases the patient and attentive processing from the experienced staff at the Worka Sakaro washing station.

Pour over brewing will yield an exceptionally fruitful cup with a wine-like acidity and complimentary berry sweetness. Expect lively notes, such as pineapple and black currant, to transition into a complex finish which combines the aforementioned wine-like acidity with the nuanced flavor of cacao.

Check out our Pour Over Brew Guides

The AeroPress will offer a slightly less complex, yet more full-bodied, cup with a syrupy-like mouthfeel. Expect floral aromatics and berry sweetness, fading to once again present the pleasant earthy qualities of cacao.

Check out our Aeropress Brew Guides