Ethiopia Worka Sakaro Anaerobic Natural

CoffeeReview.com gave us a remarkable "94" score on this genuinely outstanding offering in June of 2023.  Read their detailed notes here.

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 2,000 to 2,200 meters above sea level.  Approximately 300 small farm holders deliver cherry yearly to the local mill.

The special anaerobic process (also sometimes referred to as a "wine process") first starts with selecting the ripest cherries by using a brix meter to measure the mucilage content.  The cherries will then be soaked in a tank to separate any possible floaters.  The denser coffees sinks to the bottom and is then separated and transferred to raised beds immediately to remove any excess water.  The cherries are then packed in special plastic bags to start the fermentation process.  

After 16 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 is met the coffee is then transferred to raised beds for final drying.

We take a delicate approach to roasting this lot to preserve the tremendous complexity and sweetness locked within.

Elevation: 2,000 - 2,200 Meters Above Sea Level (MASL)

Arabica Varieties: Heirloom

Milling Process: Anaerobic "Wine Process" Natural 

Flavor Notes:  Strawberry, Jasmine, Exquisite

Please note: In an effort ensure your coffee arrives as fresh as possible, we roast everything to order.  Website orders are roasted each Wednesday, packaged Wednesday, and shipped on Thursday.  Orders will be filled as quickly as possible depending on availability, but please note that orders placed after Monday may be filled the following week.