Ethiopia- Worka Sakaro Anaerobic Natural

From the lush highlands of Ethiopia’s Gedio Zone comes a standout expression of innovation and tradition. Grown by over 400 smallholder farmers near the town of Worka Chelbesa, this lot continues a legacy that first captivated us in 2013. The indigenous heirloom cultivars—Kumie, Siga, and Wilsho—flourish under shade at elevations between 2,000 and 2,200 meters. After harvest, ripe cherries undergo anaerobic fermentation in sealed steel tanks, transforming the natural process into something layered and electric. Finished with a slow dry on raised beds, Worka Sakaro offers remarkable clarity, sweetness, and fruit complexity—reminding us why we return to this origin year after year.