Intense flavors of grilled lemon and pure cacao with a liqueur-like, syrupy body. Packs an aggressive punch and finishes with deep, dark chocolate.
Ato Mijane Worassa established his coffee mill, Worka Sakaro, in the mid 90’s after farming corn for nearly two decades to generate capital needed for its construction. The mill is located on the slopes of Mount Rudu on land that was handed down to him by his father. Ato Mijane and his son Daniel now operate the mill together along with the 410 independent farmers who produced this beautiful coffee.
At Worka Sakaro, the focus on quality at each level of cultivation and processing is tightly vertically integrated. Ato Mijane is a true innovator and he pre-finances his grower partners through loans that can be paid back with coffee cherry. He also provides agricultural education programs for shade growing, producing coffee with out the use of pesticides, herbicides or synthetic fertilizers and by-product reuse and composting. Most recently Ato Mijane has acquired his exporting license which deepens his relationships through the farm to cup supply chain.
Our choice to offer a dark roast treatment of this coffee has its roots in the centuries old Ethiopian coffee ceremony, or jebena buna in which landrace coffee varieties are typically darkly roasted in a pan over hot coals, ground with a mortar and pestle (mukekcha and zenezena), brewed in a clay jebena and prepared in three separate servings (abol, tuna and baraka). Ethiopian coffee ceremony is a social occasion that shapes each day. This ceremony symbolizes hospitality, friendship and community through the ritualized preparation of coffee in its homeland.
During the late 1970’s and early 80’s, Schapira’s Coffee & Tea (Pine Plains, NY) featured a dark roast Ethiopian Yirgacheffe on their menu which captured a committed customer base at the Coffee Kingdom in Worcester, MA while being prepared as a single origin espresso on a piston driven espresso machine. This coffee was one of the very first single origin espressos to be commercially prepared in the US.
Ceremony is also great in the the press pot, the stove top Moka and is a classic as a Neapolitan flip.
The Ceremony is also available alongside the Commonwealth and the Gato Negro as part of our Dark Roast Sampler.
After repose, we seal this coffee in Grain-Pro barrier packaging and then send on its way to our Roastery where we preserve the green coffee under hermetic seal until it is roasted as part of our Barrington Green Seal Program©.