Worka Sakaro Anaerobic Natural (Ethiopia)

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We are very excited to bring a new Ethiopian coffee from the Worka Sakaro washing station in Gedeb. This coffee is our second anaerobic natural process and it is full of complex flavor. We tasted an initial crisp and bright sweetness like crunchy apple and sweet grape, followed by butterscotch undertones. The body is silky, which lets the flavors shine through until the last sip. We’ve found the Worka Sakaro to be at its best on a flatbed pour-over (such as Kalita, Pacific, etc.) or on espresso, both brew methods fully bring out the coffee’s sweetness. This Ethiopian has a very smooth finish and a flavor profile you won’t soon forget.

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Size

12oz

Serving Type

Ground, Whole Bean

Country

Region

Brewing Method

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Cupping Notes

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Co-op

Varietals

Altitude

Process

Grower Information

Worka Sakaro Washing Sation is located in the Gedio
Zone. The washing station works with over 400 smallholder
farmers in the region. These farmers grow their coffee on
the steep mountain slopes at approximately 2,000 to 2,200
meters above sea level. The coffee is grown in the shade of
Birbira, Corsica Africana, and Ensete Ventricosum trees.
The coffee is picked when the cherries are ripe and then
dried on raised beds for 18 to 21 days. Once the coffee is
dried it is then milled to remove the husks and stored in a
local warehouse before being transported for final
processing before shipment.

This lot follows suit with the wave of groups now
experimenting with various methods of “anaerobic”
processing. It follows all the same steps as a typical
naturally processed coffee, except after the coffee is floated,
it is placed into special plastic bags, flushed with carbon
dioxide and nitrogen gas, and monitored over 3-7 days until
fermented adequately (vaires based on mucilage content
and environmental conditions). Once the cherries reach the
desired pH and color, they are removed from the bags and
transferred to drying tables to complete the process.

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