Ethiopia Worka Sakaro Gr 1 | Yirgacheffee Carbonic Maceration

About This Coffee

This exceptional Ethiopian coffee comes from the Gedio region of Yirgacheffee, cultivated on a carefully managed 120-hectare farm. Grown at an altitude of 2050 to 2100 meters, the stable climate—averaging 23°C annually—creates the ideal conditions for coffee production. Flowering begins in August, with the harvest taking place between November and December. The anaerobic processing method was introduced to this region in 2020, revolutionizing traditional coffee fermentation techniques. This particular lot undergoes carbonic maceration, where freshly harvested cherries are sealed in stainless steel tanks, completely deprived of oxygen. As the fermentation progresses, the cherries naturally produce carbon dioxide, creating a pressurized carbonic environment that enhances the coffee’s flavor profile. Fermentation time is carefully monitored based on temperature readings. Higher temperatures shorten the process, while cooler conditions allow for an extended fermentation period. While most anaerobic fermentations last 4-5 days, this lot was left in the tanks for a full 10 days, allowing the mucilage to remain in contact with the coffee beans longer. The result? A dramatically intensified fruitiness with bold, funky, and complex flavors. Once fermentation is complete, the cherries transition from a bright red to a golden yellow hue. They are then carefully removed and spread across African raised drying beds, where they dry slowly under the sun for 20-25 days. This extended drying process locks in the coffee’s depth and complexity, further enhancing its vibrant character. The craftsmanship behind this coffee is only part of the story. Tracon recognizes the essential role farmers play in producing such a high-quality product and actively supports them through community initiatives. Their educational programs for farming families ensure greater access to learning opportunities, fostering a brighter future for the next generation. This coffee is more than just a beverage—it’s a testament to innovation, dedication, and the power of sustainable coffee farming.