Ethiopia Worka Sakaro

Blackberry. Blood orange. Hibiscus. Grapefruit. Lemon zest. Boozy, heady, and almost sparkling—this is the kind of coffee that stops you mid-sip, no matter what you thought you were doing.

The flavor doesn’t just appear out of thin air. It starts high in Ethiopia’s Gedeo Zone, where over 400 smallholders grow heirloom varietals on the steep, fertile slopes around the Worka Sakaro Washing Station. Cherries are picked ripe, then sealed in oxygen-free tanks where they ferment slowly in their own juices. It’s a meticulous anaerobic natural process—part instinct, part science—followed by careful drying under the high mountain sun.

What comes out is a cup that feels alive. It’s fruit-forward, wine-kissed, floral, and thrilling. Every layer brings something new... and once it’s gone, you’ll be thinking about it for days.