From source to sip
The story behind your next cup.
In the Gedeo language, "Worka" means gold and "Wuri" means high altitude. Both names fit a coffee grown in the steep, mist-cooled hills of Gedeb, just south of Yirgacheffe, where some of the highest coffee farms on earth meet some of the most refined washed processing in Ethiopia.
Worka-Sakaro is one of sixteen kebeles, or villages, in the Gedeb district of the Gedeo Zone. Coffee here climbs past 2,100 meters, placing these farms among the loftiest in the world. That extreme altitude slows the cherry as it matures, concentrating sugars and building the crisp, floral acidity that has made Gedeb a name spoken alongside neighboring Yirgacheffe.
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The Coffee Story
The SourceThe Hills of Gedeb
Worka-Sakaro is one of sixteen kebeles, or villages, in the Gedeb district of the Gedeo Zone. Coffee here climbs past 2,100 meters, placing these farms among the loftiest in the world. That extreme altitude slows the cherry as it matures, concentrating sugars and building the crisp, floral acidity that has made Gedeb a name spoken alongside neighboring Yirgacheffe.
The Wuri washing station gathers cherry from roughly 850 surrounding smallholders, most farming a hectare or two of garden plots shaded by native trees. Pickers harvest only ripe cherry, sorting by hand before delivery. This particular lot earned an internal "Grade Zero" mark, a station designation for a standout microlot that cupped above the usual Grade 1 export, separated and kept distinct rather than blended away.
The CraftFully Washed, Patiently Dried
This is classic Ethiopian washed processing. Cherry is depulped, fermented to loosen the fruit, then washed clean so only the seed and its sugars remain. The parchment dries slowly on raised beds for twelve to fifteen days, raked and turned by hand and shaded during the hottest hours. The result is the transparency washed coffee is prized for, where origin and variety speak without the heavier fruit of a natural. To understand how this differs, see our guide to washed and natural processing .
We roast this lot to City+, a roast level tuned to protect the delicate aromatics that altitude and careful washing worked to build. The aim is florals intact, acidity bright, and sweetness clear, with just enough development to round the cup.
The CupBright, Floral, Layered
The cup opens with orange blossom on the nose and a juicy wash of bright citrus across the palate. Sweet ripe peach fills the middle, settling onto a soft blackberry base that gives the coffee depth without weight. Acidity is lively and clean, the body silky and tea-like, with a long floral finish that lingers well after the last sip.
