ORIGIN : Yirgacheffe, Ethiopia
FARMER : ~300 Microlot Farmers
ALTITUDE : 2000-2200m
VARIETAL : Ethiopian Heirloom
PROCESSING : Natural Anaerobic, Raised Beds
ROAST : Light-Medium
TASTING NOTES : Plum, Strawberry, Floral, Lime, Cocoa Powder, Coriander
Worka Sakaro is a small area in the Gedeb district close to Yirgacheffe. The area of Worka Sakaro is high in altitude, and much of the surrounding area is about 2000 to 2200 meters above sea level. Approximately 300 small farm-holders deliver cherry yearly to the local mill.
The anaerobic process first starts with selecting the ripest cherries, utilizing a brix meter to measure the mucilage content. The cherries are then soaked in a tank to separate any possible floaters. The denser coffees sink to the bottom and are immediately separated then transferred to raised beds to remove any excess water. The cherries are then packed in special plastic bags to start the fermentation process. After about sixteen hours, the fermentation process starts. Gas is removed from the plastic bags to start the anaerobic processing. Depending on the outside temperature and weather, the fermentation could take anywhere from 3-7 days. Once the PH level and color standards are met, the coffee is then transferred to raised beds for final drying.
We roast on Tuesdays and Wednesdays and to ensure the best tasting coffees, orders received after Monday may not be processed or shipped until the following week.