Ethiopia Sakaro - Anaerobic Process

Ethiopia Natural Anaerobic Yirgacheffe Worka Sakaro GR1

Roast Level: Light

Tasting Notes: Blue Raspberry Candy, Floral, Cranberry, Fuji Apple, Watermelon

Washing Station: Worka Sakaro

Region: Yirgacheffe, Ethiopia

Process: Natural + Anaerobic Fermentation

Altitude: 2,000 – 2,200 MASL

Species: 100% Arabica

Varietals: Ethiopian Heirloom

About the Coffee:  If you love fruity, interesting coffees using unique processing methods, this coffee is for you!

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 cherries yearly to the local mill.

What is an Anaerobic-processed coffee? The Anaerobic process first starts with selecting the ripest cherries by using a brix meter to measure the mucilage content. The cherries are then soaked in a tank to separate any possible defective beans. The denser coffees sink 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 begin the fermentation process which starts approximately 16 hours later. Gas is then 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.

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