Ethiopia - Worka - Anaerobic Natural

Back again is the beloved, sugar-coated strawberry sensation! This anaerobic natural from Worka Sakaro is a stellar testament to coffee processing at its finest. We urge y'all to get some of this deliciousness! Check out all the coffee info below:

We Taste:  Cherry Preserves, Cran-Raspberry Juice, That Strawberry Candy in the Red and Green Foil Wrapper 

Elevation: 2000 - 2200 MASL
Varietals: Ethiopian Heirloom
Milling Process: Anaerobic
Drying Process: Raised beds
Harvest Start Month: November
Harvest End Month: January
Export Start Month: April
Export End Month: September

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 2000 to 2200 meters above sea level. Approximately 300 small farm holders deliver cherry yearly to the local mill. The Anaerobic 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. Right 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.