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.