Beyond the Cup
This is one of those coffees that makes people pause mid-sip and smile. It’s bright, juicy, and layered, with deep berry sweetness and a silky finish that keeps you coming back for another cup.
Our Worka Sakaro Anaerobic Natural is a vibrant, single-origin Ethiopian light-roast coffee with notes of blackcurrant, ruby chocolate, and açaí. It’s fruit-forward without feeling overpowering—balanced by a gentle chocolate richness that keeps everything grounded and approachable.
Grown in the highlands of Gedeb, Ethiopia (2,000–2,200 MASL), this coffee comes from over 400 smallholder farmers cultivating indigenous heirloom varieties like Kumie, Siga, and Wilsho under native shade trees. These elevations and cultivars are known for producing coffees with clarity, florals, and complex fruit character.
The cherries are processed using an anaerobic, natural method, in which coffee ferments in a controlled, oxygen-limited environment before drying on raised beds for 18–21 days. This technique helps develop deeper fruit notes and a round, silky texture while preserving structure and balance in the cup.
Roasted light to highlight its natural character, this coffee shines as a pour-over, flash-brew, or particularly juicy cold brew.
