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Ubora Coffee
Ethiopia Worka Sakaro
Ethiopia Worka Sakaro
Single Origin
notes of blueberry, watermelon & jasmine
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Suggested Brewing Method Learn how to brew
 |
 |
 |
| Chemex |
V60 |
Cold Brew |
Roast Level
25 
Bean Details
| REGION: Yirgacheffe |
| PROCESSING METHOD: Natural |
| ALTITUDE: 2,000 to 2,200 masl |
| DRYING METHOD: Sun-dried on raised beds |
| VARIETAL: Indigenous Heirloom Cultivars |
The story behind the cup
Ethiopia is universally recognized as the birthplace of coffee and produces some of the most complex and exciting coffees in the world.
Worka Sakaro Washing Sation is located in the Gedio Zone. The washing station works with over 400 smallholder farmers in the region. These farmers grow their coffee on the steep mountain slopes at approximately 2,000 to 2,200 meters above sea level. The coffee is grown in the shade of Birbira, Corsica Africana, and Ensete Ventricosum trees. The coffee is picked when the cherries are ripe and then dried on raised beds for 18 to 21 days.
Jasmine and rose aromatics round out the focused blueberry fruit character for a complexity that we rarely see in even the best Ethiopian coffees.
We recommend ordering whole bean coffee for maximum freshness and flavor. Ground coffee starts to oxidize and age, resulting in a flat flavor. Customer satisfaction is not guaranteed for ground coffee.
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