Aroma of crushed grape and carob, with complex flavors of raspberry, grape must and orange zest supported by herbal and spice tones of heady lavender, allspice, vanilla bean, brownie, nutmeg, leather and chocolate. Akin to a rich Amarone wine. Makes an incredible single origin espresso!
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.
The Supernatural is a natural processed coffee that is dried in the cherry on raised beds over a period of ten to fifteen days. The heady, yet focused effect of the natural process on these landrace, heirloom coffee varieties inspired us to name this coffee for its supernatural impact in the cup. Make sure to try this coffee as home espresso, in the Moka pot or the Aeropress to create a complex, dessert like, pie à la mode latte experience.
After repose, this coffee is sealed in Grain-Pro barrier packaging in Ethiopia and then sent 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©.