DOOM SPIRIT EMANATION, Ethiopia

Black Plum, Cacao, Cherry

Our latest Ethiopian offering is drawn from the Gedio zone of Yirgacheffe, cultivated by a network of smallholder farmers and consolidated at the Worka Sakaro Washing Station . This is a highland environment defined by elevation, cool nights, and steady rainfall, conditions that favour slow cherry development and aromatic density. Coffee here is grown in garden-scale plots beneath shade trees, intercropped with subsistence crops, and shaped as much by landscape as by lineage.

The lot departs from standard natural processing through the application of carbonic maceration, a controlled fermentation method increasingly adopted by progressive washing stations seeking precision rather than excess. Whole cherries are sealed in an oxygen-deprived environment before drying, allowing fermentation to unfold inwardly and with restraint. The aim is not distortion, but amplification, sharpening clarity while preserving the inherent character of Yirgacheffe’s floral and tea-like structure.

Farming across Gedio remains largely traditional. Most producers work small parcels by hand, supported by family labour, with minimal external inputs. The majority of these farms are organic by default, relying on native soil health and established practice rather than chemical intervention. Coffee is not an isolated crop here, but part of a living system tied to daily sustenance and continuity.

Worka Sakaro plays a central role in refining quality at scale. The station provides guidance to its contributing farmers, with emphasis on selective harvesting, careful handling, and timely delivery of cherries. This alignment between producer and processor ensures that the region’s natural advantages are not squandered, but carried through with discipline, resulting in a coffee marked by intent, clarity, and composure.