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Ethiopia Ato Mijane

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    Ato Mijane

    • Roast Profile: Enjoy as Filter or Espresso
    • Country: Ethiopia
    • Region: Gedeb, Yirgacheffe
    • Altitude: 2,000 - 2,200 MASL
    • Owner: Ato Mijane Worassa
    • Variety: Heirloom
    • Processing: Washed

    Tasting NoteBlack currant, orange, lime

    Roast to Order:

    • Roast: Every Monday
    • Dispatch: 1 to 3 days after roasting
    • Whole bean only

    Recommended Recipes:
    Espresso:
    20g:60g, 21-23 seconds, 94°C (1:3 ratio)

    V60:
    15g:250g, 3 pulses, 2:30-2:45 minutes, 96°C (1:16.5 ratio)

    Batch Brew:
    1:16 ratio, 94-96°C


    Worka Sakaro is a local washing station in the Gedeb district close to Yirgacheffe, southern Ethiopia. Just a few kilometers to the east of Gedeb town. Worka Sakaro is at a high-altitude location, and much of the surrounding area lies at an altitude of about 2,000 to 2,200 meters above sea level. Today, most of the lush green hills in the area are home to many coffee trees, hiding under the protective canopy of large shade trees. But it was not always so. When Ato Mijane Worassa first came to Gedeb as a young man with his father over 50 years ago, most of the area was thick untouched forest. Over the years, coffee farming took hold in the region and Gedeb coffee has now made a name for itself around the world, gaining the recognition it deserves.

    Featuring fruity and floral notes, coffee from this region has similar flavors to the varietals from the Yirgacheffe region further north. Ato Mijane Worassa established his washing station here in the mid-90s. It was a long and arduous journey, involving 17 years of growing corn and saving before he could fulfill his lifelong dream of becoming a coffee exporter. His washing station at Worka Sakaro is his first and was established on land inherited from his father. The station is well equipped with a local pulping machine, two large warehouses, 360 African drying beds and mesh nets.