High up on the steep mountain slopes in the Gedio Zone in Yirgacheffe, Ethiopia, Worka Sakaro washing station receives coffee cherry from over 400 partnering smallholder farmers in the region. Consisting of Kumie, Siga, Wilsho, and other heirloom cultivars, this particular lot of coffee has undergone anaerobic fermentation after harvesting, creating a wild and intense cup while still retaining the quality and character of the coffee itself.

We taste floral honeysuckle, bright and sweet pineapple and strawberry.