Ethiopia Sakaro

Jasmine, blackcurrant, and fragrant citrus.

Fruity and complex coffee from the Mijanes’ washing station in Yirgacheffe.

Processing method: Washed

Varietal: Heirloom

Sourcing partner: BeanLink

Altitude: 1800 – 2000m

Suggested brew method: Filter, Espresso

Roaster’s take: Bursting with fruity flavor.

Behind the bean:

Worka Sakaro

An outstanding gem of a bean from the birthplace of coffee. A step away from the traditionally naturally processed high grown African beans, this washed coffee from the Worka Sakaro washing station in the Gedeb district of Yirgacheffe has an outstanding fruity and delicate fragrant citrus flavor profile. At Worka Sakaro, the journey from corn farming to specialty coffee farming has been a 50 year transition, when Ato Mijane Worasso became the first coffee farmer in the Gadeb district.