ETHIOPIA WORKA-SAKARO #2287

Roaster's Notes

The Gedeb area is quickly developing its own reputation for stellar quality. Sixteen kebeles (villages) make up the Gedeb district, one of which is called “Worka-Sakaro.” The name “Worka” is very well known in the world of specialty coffee, but less well-known is that several coffee washing stations operate in and around Worka-Sakaro kebele. In the Gedio language the word “Worka” means “gold,” a name associated with the friendly-natured inhabitants of the area since the days of King Haile Selassie. There is also a large native tree found arond Gedeb that the locals call “Sakaro,” hence the name of the kebele “Worka-Sakaro.” Of the 1,276 hectares encompassed by Worka-Sakaro around 679 are planted with coffee, demonstrating what a critical component our favorite beverage is to the farmers’ culture and economy. “Wuri” is another Gedio word meaning “high altitude,” which Worka-Sakaro has certainly earned with some farming areas topping out over 2,100 masl. The sorting and drying processes at Wuri are precise and laborious, with washed coffees drying in 12-15 days and Naturals drying in 18-21 days. The Naturals are covered during the heat of the day to ensure a gentle and consistent drying, and turned constantly on the beds during daylight hours. When we cupped this coffee, it quickly proved to be difficult to pin down just two tasting notes to tell the full story of this coffee. Here is a list of many of the notes we wrote down: blueberry, melon, lemon and vanilla sweetness, jasmine green tea, medium body and bright/berry-like acidity, deep, jammy blackberry, dark plum.