Nestled at 1,995 meters in the village of Worka Chelbiesa, the Worka Sakaro washing station serves as a hub of quality for local smallholders. Immediately upon delivery, ripe cherries are meticulously hand-sorted to isolate only the top tier of the harvest. The cherries are then spread across 171 raised bamboo beds to sun-dry for 21 days, allowing the fruit’s natural sugars to soak deep into the seed. This disciplined drying regimen ensures exceptional sweetness, brilliant acidity, and an unforgettable flavor profile.

A glowing showcase of East African terroir. Roasted light to preserve its inherent clarity, this naturally processed lot leaps out of the cup with a bright wave of tangerine acidity and sweet raspberry. High altitude and slow fruit development give the brew an intense, nectar-like sweetness that unfolds into dark, jammy blackberry notes before trailing off into a delicate floral perfume. Lush yet clean, it offers a beautifully dynamic drinking experience from first sip to cold finish.