Worka Sakaro Washing Station sits high up on the steep mountain slopes in the Gedeb District of Ethiopia, a little over 1,900 meters above sea level. The dense semi-forest landscape is mirrored by a tight-knit community of over 400 smallholder farmers that are just as committed to their community as they are to producing exceptional coffee. Worka means “gold” in the Gedio language, a common term of respect for the region’s people, a name that this community has earned.

This coffee is composed of Dega, Kurume, and Wolisho, indigenous varieties that are closely associated with Ethiopian coffee heritage. After ripe cherries arrive at the washing station, they are carefully sorted and taken to sun dry on raised beds for approximately 21 days until the ideal moisture level is reached.

Worka Sakaro is the result of collaborative production and represents the work of hundreds of small farms whose coffee is brought together by the washing station. The unique combination of high-altitudes, wild genetic diversity, and traditional processing results in a bright, clean, and fruit-forward flavor profile that Yirgacheffe coffee is famous for.