At it’s core, Worka Station offers training to help farmers produce higher-quality cherries in order to capitalise on the beautiful climate. After carefully handpicking ripe cherries, the farmers deliver them to the station for anaerobic fermentation. Cherry is carefully taken from bags after fermentation and allowed to dry on raised beds under bright sunlight. To encourage even drying, workers turn the cherries often, while these cherries take about 2-3 weeks to dry fully. Thanks to these hard work, we’re blessed with an exquisite Ethiopian coffee that has an explosive and deep flavours on the palate.
All our coffee beans are roasted on the FROCO FR15-I. A machine that gives us a ton of information like the ability to track temperatures of the beans, drum, and airflow just to name a few. This means we obtain and are able to monitor with a lot of information to ensure we can roast coffee with a high level of consistency.
We pack our whole beans coffee and ground coffee in a 250g airtight packaging. With a smaller packaging, it'll help to keep the coffee fresh and it prevents exposing a large amount of coffee to the environment which can change the flavours of the coffee.
We don't use any flavourings in our products/coffee. What you see on the packaging and our website are taste notes, our ways of depicting nuances of flavours in the coffee beans. So don't worry if you don't get the taste notes, as every taste buds bring a slightly different outcome.