Region/Country: Gedeb, Ethiopia
Coffee: Worka Sakaro
Washing Station: Worka Sakaro
Producer: Mijane Woresa & 411 small scale farmers
Processing Method: Washed, dried on raised beds
Varietal: Ethiopian Heirloom
In the cup: Jasmine, lemon grass, stone fruits
The Worka Sakaro washing station is located in the Gedeb district of the Gedeo zone of Ethiopia. The zone is bordered by the famed Kochere and Yirgachefe coffee growing regions to the north. Recent changes in Ethiopian export laws have helped to allow greater transparency and access to vertically integrated producers like Mijane Woresa who with his sons operates the Worka Sakaro, and Halo Hartume washing stations. At Worka Sakaro, coffee is harvested by 411 small scale farmers local to the washing station. On arrival, cherries are carefully hand sorted and floated to separate out less dense beans, then depulped, fermented for 48 hours, and washed and classified again in channels. The parchment is placed on raised beds where it is hand sorted again and dried over a period of 12 to 15 days. In all that he does, Mijane seeks to improve the lives and livelihoods of the farmers that he sources from. From investing in roads to ease the transportation of coffee to ensuring school children have all the equipment they need to play sports Mijane remains committed to his family and community.
Is it possible this is more delicious than its sister natural process Worka? I think so. My go-to pour over option in the AM... keep it coming please.