Located in the Gedio Zone, the Worka Sakaro Washing Station collaborates with over 400 smallholder farmers who grow their coffee on steep mountain slopes at an altitude of 2,000 to 2,200 meters above sea level. The coffee is cultivated under the shade of Birbira, Corsica Africana, and Ensete Ventricosum trees, picked when fully ripe, and dried on raised beds for 18 to 21 days before being milled, stored in a local warehouse, and transported for final processing before shipment. This lot uses an innovative “anaerobic” processing method that involves placing the coffee cherries in special plastic bags that are flushed with carbon dioxide and nitrogen gas and monitored over 3-7 days until they reach the desired pH and color. The cherries are then transferred to drying tables to complete the process, resulting in a unique and exceptional cup of coffee.

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