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Ethiopia Worka Microlot (Anaerobic Fermentation)

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.

We believe coffee are best enjoyed at its peak flavours

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