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Cupping Notes: pomegranate, chocolate, brown sugar, hibiscus 
 
Process: natural process
 
Altitude: 1,900 - 2,000 meters
 
Variety: heirloom varieties 
 
Worku Buche’s Kadela wet mill is located in the Aroresa woreda at the eastern tip of Sidama. Smallholders with farms at 1,900 to 2,000masl in the area contribute to the coffee processed here, and it’s all sorted under Worku’s watchful eye. Kadela is a family-owned business named after the river running through Aroresa, and Worku brings over two decades of experience in coffee and other industries to running the mill. In addition to Kadela, his operation includes four other wet mills and one dry mill in Sidama.
 
Worku’s work supports smallholders across over 250 hectares of land and adds value to their coffee through natural, washed, honey, or anaerobic processing, bringing Sidama coffee to the international market and over 75 consumer countries.
 
Sidama is a fertile region in southern Ethiopia that spans across the highlands of Lake Awasa in the Rift Valley. The high altitudes that soar beyond 2000masl are where Arabica coffee trees grow and ripen slowly in the cool temperatures, resulting in complex flavor profiles and distinct aromas that are characteristic of Sidama green coffee. The region is home to nearly 8 million people with distinct cultures and traditions among 36 districts that encompass over 50 coffee cooperatives and around 200 washing stations.
 
In Ethiopia, coffee is graded on a scale from Grades 1 to 9, with Grades 1 and 2 signifying top-tier specialty coffee, assessed through both physical attributes—such as size, shape, color, and defects—and cup profile, focusing on aroma, flavor, acidity, and body. Coffees are further classified by their region of origin, such as Sidama, Guji, or Yirgacheffe, whose unique terroirs greatly influence flavor profiles. Processing methods, such as washed or natural, also play a role in shaping the coffee's final characteristics and quality grade.
 
Ethiopian green coffee is renowned for its vibrant fruit and floral flavors, characterized by exceptional acidity and sweetness. Among the many coffee-growing districts in the country, Yirgacheffe, Sidama, and Guji are particularly noted for their unique cup profiles.
 
The majority of coffee from Ethiopia is natural processed, which requires fewer resources and minimal infrastructure. Only the ripest coffee cherries are harvested and dried whole, usually on patios or raised beds in the sun. After achieving optimal moisture levels, the cherries are hulled to separate the fruit from the beans. The natural process results in sweet, intense flavors with a strong fruit-forward profile.