Best For
Best Brewed As: V60 · Chemex · AeroPress · Kalita Wave / Specialty Espresso
You'll Like It If:
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You enjoy dried-strawberry and dark-plum profiles with a rounder creamy body.
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You want a natural Ethiopian coffee that is fruit-led without copying the blueberry-heavy Sidamo or wine-like Guji profile.
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You prefer smooth balanced acidity rather than the brighter tea-like direction of washed Limu.
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You want a high-elevation Ethiopian coffee suited primarily to filter brewing.
Tasting Profile
Tasting Notes: Dried Strawberry · Dark Plum · Sweet Fruit
Body: Round & Creamy
Acidity: Smooth & Balanced
Sweetness: Sweet-fruit character
Finish: Creamy and fruit-led with lingering plum and strawberry detail
Coffee Details
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Field
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Value
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Origin
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Ethiopia
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Area
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Gedeb, Gedeo Zone
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Process
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Natural
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Elevation
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1,900–2,200 MASL
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Score
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86+
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Why This Coffee Tastes This Way
Worka should earn a separate edge through its own cup direction which combines dried strawberry, dark plum and sweet fruit with a round creamy body and smooth acidity. Based in Gedeb at 1,900–2,200 MASL and natural processing
Recommended Brewing
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V60: A strong first method for separating dried strawberry and dark plum while keeping the creamy body controlled.
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Chemex: Useful when you want a cleaner presentation of the sweet-fruit profile.
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AeroPress / Kalita Wave: Flexible options for retaining more body while preserving fruit definition.
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Espresso: A secondary route for drinkers who want a fruit-led natural Ethiopian shot; dial in specifically for the lot.
1718 Brewing Tip: Use the same filter recipe you use for Sidamo or Guji once, then compare. A controlled side-by-side is more useful than changing recipe and coffee at the same time.
Traceability & Sourcing
Ethiopia, Gedeb/Gedeo area, 1,900–2,200 MASL and natural processing, subject to current lot verification.
Learn More
Frequently Asked Questions
What does Ethiopian Worka taste like?
1718 describes it with dried strawberry, dark plum and sweet-fruit notes, with a round creamy body and smooth balanced acidity.
Where is Worka coffee from?
1718 links this coffee to the Gedeb/Gedeo area of southern Ethiopia.
