Notes from the curator

The Worka Cooperative encompasses 2540 farmers who work an average of 1.77 hectares per producer. All of the washed lots are repulsed the day they are harvested, and then washed and spread out to dry for around 7 days. Many of the coffees are grown alongside native fruit trees, which allows for the traditional method of adding shade and nitrogen breakdown to the soil to fertilize and regenerate the ecosystem on the farm.