From the high elevations of Worka Sakaro in Ethiopia’s Gedeo zone, this lot is a stunning expression of modern Ethiopian processing layered onto classic heirloom character.

In the cup, expect vibrant cherry sweetness, floral hibiscus, and a blood orange citrus finish. It’s expressive and aromatic without losing clarity — perfect for pour overs or enjoyed black where its layered fruit character can fully shine.

This coffee begins with meticulously hand-picked ripe cherries. After floating for density sorting, the cherries are sealed in oxygen-free bags and flushed with carbon dioxide and nitrogen. Over 3–7 days, the coffee ferments in this controlled anaerobic environment, allowing complex fruit tones to develop while carefully monitoring pH and color. Once fermentation reaches its ideal point, the cherries are transferred to raised beds and dried for 18–21 days. After drying, the coffee is milled, rested locally, and prepared for export.

The result is a dynamic yet balanced cup — deeply fruit-forward, floral, and structured with a refined sweetness that reflects both its high-elevation terroir and thoughtful fermentation.

Tasting Notes: Cherry, Hibiscus, Blood Orange