Worka is a classic example of an Ethiopian Natural, fulfilling what we want it to be with its fruity, berry profile. In the filter coffee, citrus freshness and tea-like notes come together to create a taste of lemon tea, with subtle hints of cardamom mixed in. The espresso, on the other hand, captivates with its luscious sweetness, accompanied by fruity notes of orange and strawberry and rounded off by vanilla. The special feature of Ethiopian coffees lies in the enormous biodiversity of the coffee plants cultivated there. Only a fraction of them could be identified and classified more precisely until today. Depending on the region and the plant, this creates a unique flavor profile, which makes Ethiopian coffee so special and exciting at the same time. More on coffee from Ethiopia here in the blog..
The Worka Washing Station is located on the southeastern foothills of the Ethiopian highlands at an altitude of 2000 meters. Here, the coffees of hundreds of neighboring micro-farmers* are processed, most of whom grow their coffee on the slopes of Mount Rudu at 2000-2200 meters above sea level, where the coffee plants grow under various shade plants. It is common among the farmer*s to use homemade fertilizers to keep the soil on which the plants grow healthy and balanced in the long run.