Regular price ¥1,500
Unit price per
Flavor Notes
Raspberry, Yellow peach, Milk chocolate, Blueberry jam, Round, Syrupy
Beans
Farm : 25 smallholder farmers
WS : Worka Sakaro WS
Area: Wuri, Gedeb Worka Sakaro, Gedeo zone, Yirgacheffe
Altitude: 1,900- 2,100m
Varietal: Heirloom
Processing: Natural
Roast Level
Light roast
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＜Wuri Worka Sakaro WS＞
This coffee comes from Wuri Village in Worka Sakaro, Gedeb District, located in the southeastern part of the Gedeo Zone, on the eastern side of Yirgacheffe, one of Ethiopia’s most famous coffee-growing regions.
The Gedeo Zone, located on the eastern side of Yirgacheffe, is divided into six districts, one of which is Gedeb. Until a few years ago, Gedeb was a remote area that took nearly eight hours to reach by car from Addis Ababa, Ethiopia’s capital. However, with the opening of a new road in 2016, travel time was reduced to approximately three hours.
Gedeb is one of Ethiopia’s most suitable areas for coffee cultivation, with coffee trees covering about a quarter of the land. The district is divided into 16 administrative areas, including Worka Sakaro. The region has well-drained slopes and lush greenery, creating ideal conditions for natural cultivation.
False banana trees, also known as enset, are particularly common around the coffee trees. Their fallen leaves naturally decompose into compost, enriching the soil with nitrogen and making it softer and more fertile.
The name “Worka” means “gold” in the local Gedeo language. According to local history, when a representative of Haile Selassie, Ethiopia’s last emperor, visited the area, he was deeply impressed by the hospitality of the local people and began calling it the “Land of Gold.”
Since the 2019 harvest, the Worka Sakaro washing station has been owned by Ranger, a subsidiary of BNT. The station was established with the goal of producing even higher-quality Yirgacheffe coffee. Skilled workers are employed with fair wages, and every step of processing and drying is carried out with great care.
This coffee came about through a slightly different approach than usual.
We received a request to roast a coffee that could be used consistently for espresso in a café. With that in mind, we adjusted the roast profile of this Wuri Natural.
Although we often roast this coffee darker each year, this time we chose a medium-light roast to bring out its best qualities as espresso.
Our goal was to create a balanced cup with slightly softer acidity, while preserving the fruity character typical of Ethiopian natural coffees and bringing out a rich, full-bodied sweetness.
During the early stage of roasting, we applied plenty of heat to help the beans expand properly. In the middle stage, we allowed a little more time to carefully balance acidity and sweetness. The result is a coffee that retains its vibrant fruitiness while developing a deeper, richer sweetness.
When brewed as a pour-over, the acidity is gentle, allowing the natural sweetness of the fruit to gradually spread across the palate. This makes it an enjoyable coffee even for those who do not usually drink light-roasted coffees.
When hot, it offers berry-like flavors reminiscent of raspberries, accompanied by the soft sweetness of milk chocolate.
As the coffee cools, richer and more syrupy sweetness begins to emerge, bringing to mind yellow peaches and blueberry jam.
It still has the beautiful fruitiness that Ethiopian coffees are known for, but with gentle acidity and sweetness taking center stage.
In short, it is a wonderfully sweet and delicious coffee.