Strawberry Smash - Worka Sakaro, Ethiopia

A vibrant and expressive Ethiopian coffee from the Worka Sakaro Washing Station in the Gedeo Zone. Grown by more than 400 smallholder farmers at 2,000–2,200 meters above sea level, this coffee showcases the remarkable fruit character and complexity that high-elevation Ethiopian coffees are known for.

This lot is processed using an anaerobic natural method. After the ripe cherries are floated, they are placed in sealed bags flushed with carbon dioxide and nitrogen, where they ferment for 3–7 days before being transferred to raised drying beds to finish the process.

The result is an exceptionally juicy and aromatic cup with notes of Strawberry, Black Cherry & Juicy. Bright, fruit-forward, and layered, this is a coffee that brings plenty of sweetness and character to every cup.

Origin: Gedeb, Ethiopia
Zone: Gedeo
Washing Station: Worka Sakaro
Altitude: 2,000–2,200 meters
Varietal: Indigenous Heirloom Cultivars — Kumie, Siga, Wilsho
Process: Anaerobic Natural
Drying: Raised beds