Quality Report - Ethiopia Yirgacheffe Worka Sakaro Washed

About This Coffee

This lot is produced via the team at G&F (Gizaw and Frehiwot). Alemayehu (Gizaw’ s father) produced coffee from his large privately owned coffee farms in the surrounding areas of Yirgacheffe until the new socialist government emerged in 1974 and nationalized his farms. Scared by these events, the then young Gizaw did not see any future in farm ownership due to the harsh new government policies. Instead, he shifted his focus to coffee processing, supplying in a modern approach in pursuit of his father’s vision with his wife, Frehiwot.

This regional lot is supplied by more than 400 smallholders' that live on the slopes of a mountain called Rudu. Cherries are handpicked, sorted, and then delivered to Gizaw’s washing station where they are further sorted into grades using density channels, fermented for 36-72 hours, washed, floated for defects, and then sent to raised drying tables for 8-15 days or until desired moisture content is reached (11.5%).

Farm Information

  • Origin: Ethiopia
  • Region: Yirgacheffe Dimtu
  • Farm/Coop/Mill: Worka Sakaro
  • Producer: Gizaw Alemayehu
  • Variety: Heirloom 
  • Process: Washed
  • Altitude: 1800 - 2212masl
  • Harvest: November - January
  • Sourcing Partner: Utopia Coffee
  • Quality Score: 85

Roast Level: 


Flavour Profile

  • Aroma: Tea-like and Dried Fruit
  • Flavour: Mandarin, Peach, Nectarine, Lemongrass
  • Aftertaste: Lemongrass
  • Acidity: Mandarin
  • Body: Stone-fruits
  • Balance & Overall: Overall quite a unique washed Ethiopian coffee with a Stone-fruit sweetness and a Lingering Sharp Lemongrass finish

Recommended Brewing Parameters

  • Espresso: 20g In, 42g Out, 27 Seconds
  • Milk-based (150ml): 23g In, 44g Out, 30 Seconds, 150g Milk
  • Pourover Filter (Chanho-Tornado): 15g In, 225g Out, 2 Minute 00 Seconds (45G Bloom, 30 Seconds)