Sweet as ripe strawberries, juicy as a nectarine, and fresh as a green apple. That’s the Ethiopian Worka Sakaro from the Slovak roastery Concept Coffee, which surprises you at the finish with a subtle hint of milk chocolate. The pronounced fruity sweetness is pleasantly complemented by the refreshing acidity of a green apple, while the chocolate notes give the coffee a smoother, rounder character. If you enjoy fruity coffees that offer a bit of sweet indulgence in addition to freshness, Worka Sakaro might be right up your alley.
Behind this coffee is Ethiopian farmer Tarekech Werash, who has been growing coffee alongside her husband, Fikadu, since 1990. Their 5-hectare farm is located in the Gedeb region of Yirgacheffe at an elevation of 2,026 meters above sea level. Tarekech focuses on regenerative agriculture, growing coffee trees in the shade of trees and using her own compost instead of chemical fertilizers. She is also part of the Lalisaa project, through which she receives professional training and support in finding more stable buyers and better purchase prices. She also plans to use the increased income to support the people who work on her farm.
The coffee is a blend of Ethiopian varieties known as JARC varieties, which were selected by the Ethiopian Agricultural Research Institute. The beans underwent traditional natural processing, in which whole coffee cherries are dried along with their skin and pulp. Tarekech and her family first hand-pick only perfectly ripe red cherries, which they then carefully sort. He then spreads them out on raised bamboo drying beds, where they are sun-dried for approximately 18–24 days. During this time, the cherries are turned regularly, and any damaged ones are removed. Natural processing contributes to the coffee’s more pronounced fruitiness, sweetness, and fuller body.
- Producer: Tarekech Werash
- Farm: Tarekech Werash
- Elevation: 2,026 m above sea level
- SCA score: 86.75 points