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Ethiopia Worka Sakaro
The Meyer lemon flavor of Ethiopia Worka Sakaro single-origin coffee.
Roast Level 1 - Light

Vibrant, high-scoring Yirg returns

Elegant, aromatic coffee bears a fruit-filled cup.

Coffees of such vibrancy and elegance don’t happen very often - they must be high-grown from high-quality varieties with exceptional terroir, and require meticulous attention from the farmer-producers. Set high on Mount Rudu in the famous Yirgacheffe region, Worka Sakaro excels in each of these areas, culminating in a remarkably silky, juicy cup that tastes of citrus, berries, and sweets.

Soils are rich and the vegetation vital in Sakaro Village, nestled amongst the rolling hills of the Gedeb District in southern Yirgacheffe. Sharing its name with the local river that provides fresh water for their immaculate washed processing, the Worka co-op consists of 300+ small holder farmers who collectivize their efforts into this exceptional community lot. After receiving ripely-picked, purple-colored coffee berries from across the Worka valley, the Mijane Washing Station executes a strict quality-protocol that features 24-48 hours of fermentation via soaking, yielding delightfully berry-forward aromatics. 

We've carried Worka Sakaro five out of the past six years and are always excited to revisit this exceptional co-op. If you enjoy other washed Ethiopian lots or tend to be into elegant, juicy coffees, you’re going to love the aromatically-popping Worka Sakaro. We suggest paper filtered, by-the-cup pour over methods to get the most articulate brews of this high-scoring washed lot. Get dialed-into Meyer lemon, strawberry jam, and butter cookies by starting with a 1:17 brew ratio, filtered water at 208-209℉, a medium grind, and a 3-3.5 minute brew cycle. The extraction yield ranges from bright lemon and green tea at the lower end to citrus zest and baked goods at higher yields.

Yellow

Bright, vibrant yellow coffees offer refreshing and effervescent flavors found in Meyer lemon, pineapple, and mango.

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