Here's how we brew this exclusive coffee from Jimmy Butler’s BIGFACE—Ethiopia Worka Sakaro G1!

Worka Sakaro is located high in the Gedeb district, near Yirgacheffe, and around 300 farmers contribute cherries to the local mill. This Grade 1 lot went through 3-7 days of anaerobic fermentation before being dried on raised beds, with expressive and aromatic results.

We tasted cherry, orange liquor, blood orange, and hibiscus, with a sparkling grapefruit acidity, a clean body, and a lingering juicy citrus finish.

🌍 Origin: Gedeb, Ethiopia

⚗️ Process: Anaerobic Natural

🔬 Varietal: Heirloom

⛰️ Elevation: 2,000 MASL

Brew Recipe for BIGFACE - Ethiopia Worka Sakaro G1

Using Stagg X Dripper


22g of Ethiopia Worka Sakaro G1

350g of water



1. Measure and grind coffee at a medium-coarse setting

Measure out 22g of coffee beans and grind them on a medium-coarse setting. We used setting 6.1 on Ode with SSP Burrs, which is about 4.1 on Ode with Gen 1 Burrs, which is a 5.1 on Ode with Gen 2 Burrs. This would be sitting toward the middle-coarser end of the Pour Over range on Opus.

2. Heat water and rinse the filter

Heat water to 212°F and rinse your filter before putting your coffee grounds in.

3. Pour 44g of water for the bloom 

Fully saturate your coffee grounds with 44g water, and allow about 35 seconds for the bloom.

4. Continue pouring in 4 stages

After the bloom, pour to 150g; then 250g; and finish at 350g. The total brew time varies, but we’re aiming for around 3:00-3:30 minutes.

5. Decant into your favorite mug and enjoy!

Look out for the incredible flavors of pink florals, red fruit, boozy apricot, and strawberry candy.