Worka Sakaro is a family-owned washing station built by Daniel Mijane and his father, Ato Mijane. Together they are investing in the sustainability of the surrounding community, helping to build roads, schools and other vital infrastructure. They own few more washing stations close by neighborhoods including another favorite of ours, Halo Hartume, which also produces incredible coffees. Located in the Gedeb region in southern Ethiopia, Worka Sakaro is receiving coffee from approximately 400 smallholder farmers at an altitude between 2000-2200 masl. Farmers in this area grow their coffee on the slopes of Mt. Rudu, in the highlands of Ethiopia. Worka Sakaro’s unique profile is, in part, connected to the processing method used at the washing station. Daniel installed an electric stirrer into the fermentation tank that equalizes the temperature during the process, helping to create a uniform and consistent fermentation. After this, the coffee is fully washed and dried on raised beds for 16 days.

Brew Method

18 grams of freshly ground coffee / Timer for 28 - 32 seconds / Pull 37 - 39 grams of liquid espresso / Grouphead at 200 - 201°F / 9 bars at machine gauge