| Size | 12oz, 5lbs (80oz) |
|---|---|
| Serving Type | Ground, Whole Bean |
| Country | |
| Region | |
| Cupping Notes | |
| Brewing Method | Best brewed at a 1:17 ratio., Flatbed pour-over (such as Kalita, Pacific, etc.) |
| Co-op | |
| Producer | |
| Varietals | |
| Altitude | |
| Process |
Worka Sakaro – Anerobic Natural
From: $ 22.00 — or subscribe and save up to 20%
Worka Sakaro makes an exciting return. Crafted with meticulous care, this exceptional coffee undergoes the popular, but still experimental anaerobic processing. Following the footsteps of a traditional natural process, Worka Sakaro cherries embark on a journey like no other. Encased in special plastic bags, they undergo a unique transformation, steeped in carbon dioxide and nitrogen gases, a process carefully monitored for 3-7 days. The process is completed on an extended drying session of 18 to 22 days. The result? An exquisite fusion of acidity and complexity, showcasing a stunning sweetness and vibrancy.
Grower Information
Worka Sakaro Washing Station is located in the Gedeo 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.
