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ethiopia coffee

【Dip Style】WORKA SAKARO -RIPED CHERRY-

by passage coffee · tokyo, japan

you'll taste stone fruit before peach. this is 【dip style】worka sakaro -riped cherry-, a natural ethiopia from passage coffee.

stone fruitpeachjasmineblack teatea-like
¥8.03buy from passage coffee

the bean

origin
ethiopia
process
natural
status
in stock
worka sakaro is an ethiopian natural-process coffee roasted by passage coffee under their dip style range, using ripe cherry selection. the natural process means the coffee dried inside the whole fruit, which pushes stone fruit and peach character to the front, alongside jasmine florals and a tea-like quality closer to black tea on the finish. it sits in a lighter, aromatic style. to get the best from it, use a brew method that keeps clarity and lets the fruit and floral notes separate cleanly, such as a pour-over or similar filter approach, with water off the boil and a medium-fine grind.

common questions

What does 【Dip Style】WORKA SAKARO -RIPED CHERRY- taste like?

expect stone fruit and peach up front with jasmine florals, finishing with a black tea, tea-like quality that keeps the cup clean rather than heavy.

How is 【Dip Style】WORKA SAKARO -RIPED CHERRY- grown and processed?

it comes from worka sakaro in ethiopia and is processed naturally, meaning the ripe cherries are dried whole so the fruit pulp surrounds the bean throughout drying.

How should I brew 【Dip Style】WORKA SAKARO -RIPED CHERRY-?

a filter method such as pour-over suits this coffee well, as it preserves the tea-like clarity and lets the peach and jasmine character come through without muddying the lighter body.

about passage coffee

you're on shiba's quieter back streets in minato, where the office blocks thin out and the foot traffic slows to something more human. passage coffee sits here, a specialty roaster doing its own thing in a neighborhood that doesn't particularly cater to tourists. if you're coming from shibaura or cutting through from mita, it's a detour worth making. the local following is real and consistent, which in tokyo's densely competitive specialty scene means something. roasting in-house puts the sourcing decisions directly in the hands of the people making your cup, so there's no middleman softening the edges of what ends up in your glass. mornings are a good bet, before the lunch crowd shifts the rhythm of shiba's streets entirely.

all coffee from passage coffee

tokyo, japan

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