Coffee Circle Warka Coffee

Like a Crisp Morning

Imagine this: it’s just started to get light, you open your window, take a deep breath and breathe in the fresh morning air. That’s what Warka tastes like – light, lively and full of clarity. Peach and apricot meet floral notes of jasmine and lavender, whilst the flavour of sponge cake and fresh pastries lingers gently.

With its complexity, this light-roast single origin from Yirgacheffe showcases a particularly elegant side of Ethiopian coffee. Surprisingly lively and pleasantly sweet, it turns every coffee break into a moment of refreshment.

Traditional Cultivation in Shaded Forest Gardens

The community of Warka is situated in southern Ethiopia, in the heart of the Yirgacheffe region, which is renowned for its exceptionally aromatic and floral coffees. We have been working with farmers from this area for many years and are constantly impressed by the exceptional quality of their coffees.

The washing station in Warka is situated at an altitude of 2,050 metres. Under these conditions, the coffee cherries ripen particularly slowly and develop a pronounced sweetness and complex flavours. The coffee is grown here mainly in traditional forest gardens and, in some cases, in unspoilt woodland areas. The coffee plants grow there under natural conditions, amongst trees and other plants.

Carefully Selected Cherries, Gently Processed

Warka comes from our long-standing friend Heleanna and her team at Moplaco, who place particular emphasis on careful selection and gentle processing during production.

After harvesting, the ripe cherries are first sorted by floating them in a water bath – this allows even the less dense cherries to be weeded out. They are then pulped and the flesh separated.
The beans ferment in water tanks for around 24 hours, during which time the remaining pulp is removed. After washing, they are spread out on raised drying beds and slowly sun-dried for around 12–14 days.

This gentle washed processing method brings out the coffee’s natural clarity particularly well and emphasises Warka’s floral and fruity notes.

Tips for Preparation

Warka really shines when brewed in an Aeropress or using the pour-over method, for example the Hario V60. What makes this single origin so exciting is its versatility: as the coffee cools slightly, a subtle note of Earl Grey tea emerges. The aftertaste leaves a gentle, chocolatey sweetness. Do you also enjoy drinking your coffee as a cold brew or iced coffee? Then Warka is perfect for you – aromatic and full of variety, no matter when you drink it.