A crowd favourite sweet Ethiopian coffee, grown in the high altitudes of the Gedeo Zone by the Mijane family at the Worka Sakaro Washing station. Using carbonic maceration — a technique borrowed from the wine industry — involves fermenting the coffee cherries in a sealed, oxygen-free environment to unlock dynamic flavour notes. The result is a clean yet expressive cup with lively notes of mint, cherry and dark chocolate.

Notes: cherry, dark chocolate, mint