410 Farmers surrounding
the Worka Sakaro Mill
|Tasting Notes||Peach, Apricot, Black Tea
Mijane Woresa has worked in coffee for over 30 years. He recently started a new export company with his sons to allow them to offer lots directly from his processing stations. As a family owned business, Mijane and his sons emphasize social impact in the communities where they source coffee. They have invested in more localized cherry collection sites to reduce the transportation cost for smaller producers. They have also contributed to road construction projects that make travel for everyone a bit easier and they invest in school infrastructure projects.
On arrival at the mill cherries are carefully sorted by handed and floated to remove defects. The cherry is depulped and fermented in tanks for 48 hours before being channel washed to sort by density. The fully washed coffee is then dried in the sun on raised bed for 12-15 days.
Ethiopia Washed Yirgacheffe Worka Sakaro