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This coffee is particularly unusual but also balanced and refined. Indigenous heirloom varietals from Ethiopia are known for their unique flavour notes, due to their growing conditions. A combination of high altitude, fertile soil, consistently plentiful rainfall, mixed with an abundance of local knowledge, make for a truly juicy cup, typical of Yirgacheffe coffee.

Naturally processed, with an additional 3 days for anaerobic cherry fermentation, you can expect this coffee to be both bright and sweet! Juicy, citrus fruit flavours shine through, with delicate florals and a creamy body.

If you would like to learn more about the anaerobic fermentation process, check out our Worka Sakaro blog post!

Available in 250g and 1kg bags.