Yirgacheffe Gedeb Worka Sakaro Washing Station Grade 1 Natural Process Coffee
Yirgacheffe Gedeb Worka Sakaro Washing Station Grade 1 Natural Process Coffee
Our Yirgacheffe Gedeb Worka Sakaro Washing Station Grade 1 Ethiopian Natural Process Coffee is one of our best sellers in the cafe. Known for its heirloom varietals, this coffee comes from the Gedeb district of Ethiopia and was grown at 2000 masl. The soil of this region is rich and fertile with a blanket of natural humus along the forest floor which provides an ideal growing environment. This Grade 1 coffee celebrates the best of Gedeb District’s terroir in every sip.
Ethiopian Yirgacheffe Natural Process Coffee - Gedeb Worka Sakaro Washing Station, Grade 1 Tasting & Roasting Notes
Details & Notes
- Flavors: Raspberry, Peach, Blueberry
- Body: Delicate
- Acidity: High
- Process: Natural
Roasting Notes
We treat this Kurume varietal, a local landrace, as we do most Ethiopian coffees... with an aggressive application of heat throughout the roasting process to account for the denser coffee grown at these higher altitudes. This produces more sugar and acidity which brings out the flavors that natural process Ethiopian coffees are known for and highlights its fruit-forward character with a clean, syrupy body.
Flavor Profile & Tasting Notes
A delicate and complex natural process coffee. Expect high levels of fruity acidity and sweetness with a tea-like clarity to round out the cup experience.
Producer & Station
Worka Sakaro processing station was founded in 2011 by Mijane Woresa. After three decades in coffee, he secured an export license in 2017 and brought his son, Daniel Mijane, into the business. Daniel now manages daily operations across the family’s two private stations (Worka Sakaro and Halo Hartume) and oversees export logistics. The family partners with 410 contributing farmers, whose farms range from 1–10 hectares.
Origin — Gedeb, Gedeo Zone
Gedeb sits on the eastern edge of the famous Gedeo plateau, whose coffees are widely traded under the Yirgacheffe name. Historically more remote and trade-oriented than central Gedeo, Gedeb has grown into a recognizable sub-origin for bright, floral, and refined washed coffees. The district’s high elevations and a long tradition of smallholder expertise contribute to its distinctive crispness and complexity.
Farming & Processing
The Mijane family supports farmers year-round with training and seasonal cherry collection sites to reduce transit time and improve cherry quality. Harvest deliveries are consolidated at collection points and arrive to the station around 6:00 p.m. for final quality inspection.
- Depulped and fermented ~48 hours
- Rinsed and skin-dried in shade until no surface moisture remains
- Moved to raised drying beds in direct sun; rotated and aerated continuously for ~1 week
- Covered between 11:00 a.m. and 3:00 p.m. to avoid parchment cracking under intense sun
Suggested Brew Recipes for Yirgacheffe Natural Process Coffee
Drip Coffee (Hario V60, Kalita Wave, or Standard Auto Drip)
- Grind: Medium (granulated sugar)
- Dose: 20 g coffee
- Water: 320 g @ 93 °C
- Ratio: 1 : 16
- Bloom: 40g water
- Pulses: 2 equal pours after bloom
- Time: 3 min total
Bright blueberry & citrus acidity with a smooth chocolate finish—clean and expressive.
Espresso (Double Shot)
- Grind: Fine (table salt)
- Dose: 18 g in
- Yield: 36g out (~1 : 2)
- Time: 30 s extraction
Concentrated berry jam & floral notes, balanced by silky chocolate and syrupy body.
These are just starting points for you! Your water and equipment will impact the end product. Experiment and find what works best for you.
