Single Origin - Ethiopia - Worka Sakaro

If electric fruit and wild florals are your thing, you’ve just met your match. Grown at dizzying altitudes in the Worka Sakaro area of Ethiopia’s Gedeo Zone, this anaerobic natural stuns with juicy clarity and a bold, boozy edge. It’s the kind of coffee that doesn’t ask politely for your attention — it just walks in the room and owns it.

In the cup, it’s all high-frequency flavor: vibrant cherry limeade, sweet honeysuckle florals, and a lightly fermented zing that reminds us of something barrel-aged and a little unruly. It’s not subtle, but it is beautiful — loud in the best way, and layered with complexity from first sip to last.

Behind that flavor is a process that’s anything but rushed. The cherries are sorted by sugar content using a Brix meter, floated to remove imperfections, and then sealed in oxygen-free fermentation bags for up to a week. It’s slow, careful work that extracts wild fruit character without losing balance. After fermentation, the cherries are dried on raised beds with constant sorting and attention. We roast this coffee just enough to preserve that wildness and let the fruit run free. It’s not your everyday cup. That’s exactly why we love it.