From source to sip
The story behind your next cup.
High on the edge of the Gedeo plateau, where the land climbs past 2,000 meters, sits the Worka Sakaro washing station. Here in the Gedeb district of Yirgacheffe, 410 smallholder farmers deliver cherry from plots that often measure a single hectare. We selected this lot for its clarity and lift.
Ethiopia is the birthplace of arabica, and Yirgacheffe is its most celebrated address. Within it, Gedeb has earned its own reputation for washed coffees that taste bright, floral, and refined. The combination of deep volcanic soil, steady highland rainfall, and cool mountain nights at this altitude slows cherry maturation, concentrating sugars and the delicate aromatics Yirgacheffe is known for.
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The Coffee Story
The SourceGedeb, on the Gedeo Plateau
Ethiopia is the birthplace of arabica, and Yirgacheffe is its most celebrated address. Within it, Gedeb has earned its own reputation for washed coffees that taste bright, floral, and refined. The combination of deep volcanic soil, steady highland rainfall, and cool mountain nights at this altitude slows cherry maturation, concentrating sugars and the delicate aromatics Yirgacheffe is known for.
The Worka Sakaro station was founded in 2011 by Mijane Woresa, a coffee man with three decades in the trade, and is run today with his family. The 410 farmers who supply it tend small plots scattered across the surrounding hillsides, hand-picking only ripe cherry. That patchwork of family farms, pooled and processed with care, gives this coffee its consistency and character.
The CraftWashed, Then Dried Slow
The work at the station follows the classic Yirgacheffe washed method. Ripe cherry is hand-sorted and floated to remove defects, then depulped and fermented for roughly 48 hours. The parchment is washed and graded again in channels before moving to raised beds, where it dries for 12 to 15 days under regular turning. This washed process strips away the fruit early, letting the bean's inherent floral and citrus character lead.
We roast this coffee to City+, a medium-light level that protects the lemongrass top notes and keeps the cup transparent. Push it darker and the delicacy that makes Gedeb worth seeking out gets buried, so we hold the roast back and let origin speak.
The CupBright, Floral, Layered
The cup opens with lemongrass and a soft floral lift of jasmine, then settles into stone fruit. Peach and ripe raspberry carry the sweetness, with an acidity that reads above average and clean rather than sharp. The body is light and tea-like, the finish long and citric.
It rewards a careful brew. As the cup cools, the fruit deepens and the floral notes round out, a quiet reminder of the elevation and slow drying behind it.
