This natural-process coffee comes from the Worka Sakaro washing station in Ethiopia’s acclaimed Gedeb district. Nestled at 1,995 meters above sea level in the village of Worka Chelbiesa, the station spans 2.9 hectares and is equipped with 12 standardized washing tanks and 171 raised drying beds—an ideal setup for producing exceptional natural lots.
Smallholder farmers deliver ripe cherries to Worka Sakaro, where they’re immediately hand-sorted to ensure only the highest-quality fruit moves forward. The selected cherries are then sun-dried on raised beds for about 21 days, allowing the natural sugars and fruit characteristics to fully develop. Once they reach the perfect moisture level, the coffee is milled and prepared for export.
Expect a bright, fruit-forward cup with tasting notes of blueberry and butterscotch, delivering a vibrant and complex flavor experience that showcases the beauty of Ethiopian naturals.
Ethiopia is where coffee was first discovered by a goat herder named Kaldi. Kaldi noticed that his goats were eating the coffee cherries and would get so much energy and would not sleep. At Claw Coffee it's tradition that we pour out our first sip (very small sip) of this roast out of respect for Kaldi and his goats. This one's for Kaldi!
All of our coffee is available in traditional 12 oz bags resealable bags, 3 pound 100% compostable resealable bags and 5lb bags. Select from the options below if you would like whole bean, or pre-ground.