Variety: Indigenous landraces and cultivars
Altitude: 1800 - 2200 meters
Harvest Period: November - December
Process: Fully washed

Mijane Woresa, who has worked in coffee for more than 30 years, established the Worka Sakaro washing station in the mid-90’s.

This coffee is sourced from 410 farmers who cultivate coffee on small plots and deliver their cherry to the Worka Haro washing station.

On arrival, cherries are carefully hand sorted and floated to separate out less dense beans, then depulped, fermented for 48 hours, and washed and classified again in channels.

The parchment is placed on raised beds where it is hand sorted again, and dried over a period of 12-15 days.

A family business, Mijane and his sons emphasize social impact in the communities where they source coffee. They have invested in more localized cherry collection sites, contributed to road construction projects, and are responding to the local needs for investing in school infrastructure projects and making sure the children have equipment to play sports.

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