ETHIOPIA WORKA SAKARO - WHOLESALE

About This Coffee

These new processing methods can bring out some mighty interesting flavors and this coffee from the Worka Sakaro Washing Station is a great example. We're getting a TON of fruit culminating in a scintillating finish of chocolate cake that lingers and lingers. We often find these anaerobic coffees a bit medicinal for our taste but this one is just gorgeous. Oodles of groups are now experimenting with various methods of anaerobic (without air) 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.