All orders are roasted and packaged on demand. We roast our coffee beans every Monday and Wednesday, shipping orders on Wednesdays and Fridays. Please remember that the cut-off time for placing orders is 10 AM on Mondays for Wednesday shipments and 10 AM on Wednesdays for Friday shipments.

All orders over $75 ship for free!

In the southern region of Ethiopia, specifically in the Gedeb district, thousands of coffee farming families have been cultivating some of the most remarkable coffees in the world. Situated just south of Yirgacheffe in Gedeo, the Gedeb area has been gaining recognition for its exceptional coffee quality. One particular kebele (village) within the Gedeb district, called "Worka-Sakaro," stands out. The name "Worka" carries significance in the specialty coffee world, while "Sakaro" refers to a native tree found in the region. With around 1,276 hectares of land, approximately 679 of those are dedicated to coffee cultivation, demonstrating the integral role coffee plays in the culture and economy of the farmers. Notably, Worka-Sakaro enjoys high-altitude farming areas exceeding 2,100 masl, acknowledged with the Gedio word "Wuri" meaning "high altitude."

Before 2017, Ethiopian coffee export regulations were restrictive, limiting private washing stations' ability to export their coffees directly. However, with the relaxation of these regulations, Ranger Industry & Trading, PLC has actively operated in the Gedeb region, supporting farmers with productivity and quality improvement, and meticulously processing their harvests for delivery to the Ethiopian Commodity Exchange (ECX). Now, these exceptional coffees can be exported with full traceability to the washing stations and farmers, enabling direct partnerships with buyers.

At the Wuri washing station, the sorting and drying processes are carried out with precision and labor-intensive care. Washed coffees typically dry within 12-15 days, while Naturals require 18-21 days. During the drying process, Naturals are covered during the peak heat to ensure a gentle and consistent drying, regularly turning them on the beds under daylight. The resultant coffees from Wuri exhibit a complexity of flavors that elevate them above other offerings from the region. The washed coffees boast botanical and tropical notes, such as rose, jasmine, and honeydew, while the Naturals encompass a deep, jammy profile featuring blackberry and dark plum flavors. Altogether, the coffees from Worka-Sakaro showcase an extraordinary flavor profile that sets them apart from other offerings.

Variety: Typica
Process: Washed
Region: Gedeb District
Altitude: 2,000 MASL

Below are some basic recipes outlining what we found produced the best cup with this coffee, however we encourage each home brewer to experiment and modify these recipes to suite their own tastes.

Brewing coffee on a V60 enhances the flavor profile, allowing the subtle notes of different beans to shine through for a more enjoyable tasting experience. Its user-friendly design gives you precise control over brewing variables, ensuring consistent and delicious results each time.

Coffee: 25g
Grind: Medium fine (like table salt)
Water: 400g 91° C/ 196° F
Total Brew Time: 3.5 Minutes
Yields appx. 1.5 cups

Prep
Wet the filter in the V60 cone with hot water over a mug or carafe. Dispose of water. Place 25g of ground coffee into the wet filter and tap sides to even out the grounds.

Bloom
Pour 50g of water and stir to ensure all the grounds are wet. Start timer and wait 30 seconds for the coffee to de-gas.

Brew
Pour 150g of water evenly over the coffee. Grab the base of the brewer and swirl the brew lightly once. Pour 200g of water evenly over the coffee. Swirl the brew lightly once more. Drain time should take about 1-2 min.