Ethiopia, Yirgacheffe (Anaerobic Natural)

We LOVE natural processed Ethiopian coffees for their berry-forward flavor profiles. An this time we wanted a coffee that was just a touch "funkier." Enter this Worka Sakaro anaerobic natural coffee, and...wow! The boozy acidity is something to behold. It drives the jammy flavors, and a slight peachy sweetness that makes this coffee modern and spectacular.

FLAVOR: Jammy Blackberry, White Peach, Boozy Acidity

BODY: Light and Bright

ROAST LEVEL: Light

This coffee hails from the Worka Sakaro Washing Station 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 (this varies 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.

ORIGIN: Yirgacheffe

FARM: Worka Sakaro

ALTITUDE: 2,000-2,200 MASL

VARIETY: Heirloom Cultivars (Kumie, Siga, Wilsho)

PRODUCTION METHOD: Anaerobic Natural