STORY

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.