Anaerobic Process Ethiopia Worka Coffee | GoCoffeeGo
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This consistently amazing coffee packs a lot of berry punch. Strawberry dominates with supporting notes of blackberry, raspberry and rose. Expect plenty of chocolate and a creamy mouthfeel. For several years, Ethiopia Worka has been one of our favorite coffees and the recent addition of an anaerobic step in the natural process has increased the mouthfeel and complexity.

Worka Sakaro is a small high altitude area (2000 to 2200 masl) in the Gedeb district close to Yirgacheffe in Ethiopia. Approximately 300 small farm holders deliver coffee to the local mill each year.

The anaerobic process starts with selecting the ripest cherries using a brix meter to measure the mucilage content. The cherries are then soaked in a tank to separate out any that float. The denser cherries sink to the bottom and are immediately transferred to raised beds to remove excess water before they are packed in special plastic bags. After aproximately 16 hours the fermentation process starts. The oxygen is then removed from the plastic bags to start the anaerobic processing.

Depending on the outside temperature and weather the fermentation can take anywhere from 3-7 days. Once the Ph level and color are perfect, the coffee is transferred to raised beds for final drying.

red-rooster-coffee

Ethiopia Worka Sakaro Anaerobic Natural

Roasts & ships Monday through Friday.

$26.00 / 12 oz.

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Other Sizes

12 oz.
2 lbs.
5 lbs.

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Characteristics

CHARACTERISTICS

ROAST

Light

BODY

Creamy

ACIDITY

Vibrant

NOTES

Strawberry Pie, Blackberry, Raspberry, Rose, Chocolate

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Story

STORYarticle-shape

This consistently amazing coffee packs a lot of berry punch. Strawberry dominates with supporting notes of blackberry, raspberry and rose. Expect plenty of chocolate and a creamy mouthfeel. For several years, Ethiopia Worka has been one of our favorite coffees and the recent addition of an anaerobic step in the natural process has increased the mouthfeel and complexity.

Worka Sakaro is a small high altitude area (2000 to 2200 masl) in the Gedeb district close to Yirgacheffe in Ethiopia. Approximately 300 small farm holders deliver coffee to the local mill each year.

The anaerobic process starts with selecting the ripest cherries using a brix meter to measure the mucilage content. The cherries are then soaked in a tank to separate out any that float. The denser cherries sink to the bottom and are immediately transferred to raised beds to remove excess water before they are packed in special plastic bags. After aproximately 16 hours the fermentation process starts. The oxygen is then removed from the plastic bags to start the anaerobic processing.

Depending on the outside temperature and weather the fermentation can take anywhere from 3-7 days. Once the Ph level and color are perfect, the coffee is transferred to raised beds for final drying.

Roaster Detail

Red Rooster Coffeearticle-shape

Estabilished:

2010

Owners:

Haden Polseno-Hensley, Rose McCutchan

Awards:

Good Food Award 202o, 2019, 2017 & Multiple Golden Bean Awards!

MORE COFFEES FROM THIS ROASTER

Taking Good Care of Our Coffee, Our People, Our Farmers, Our Planet

Established in 2010 in downtown Floyd, VA (pop 432), Red Rooster was created with the simple notion of roasting excellent coffee for the owner’s existing coffee house. Soon, word of Red Rooster's quality spread around Virginia and up and down the East Coast.

Today, we employ 30 people while roasting some of the best coffee in the world. We are also the only coffee company in the country with a licensed on-site childcare facility for our employee's children.

While we've won numerous awards and accolades for our coffee quality, our true passion is in making a positive social impact both at home and abroad at the coffee's origin.

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