Ethiopia Sakaro

Sale price Price $21.00 Regular price

Notes of Blueberry poptarts, vanilla & butterscotch

Process: Anaerobic Natural
Origin : Sakaro Village - Worka, Ethiopia
Varietals: Indigenous Heirloom Cultivars (Kumie, Siga, Wilsho)

Altitude: 2,000 - 2,200 masl

Worka Sakaro is a small locality in the Gedeb district close to Yirgacheffe, southern Ethiopia. Just a few kilometers to the east of Gedeb town, Worka Sakaro is a high-altitude location, and much of the surrounding area lies at an altitude of about 2000 to 2200 meters above sea level.

What's Anaerobic Fermentation?

"Once the coffee cherries have been harvested, sorted and dried—they are placed in airtight, steel tanks to ferment. This style of fermentation can be done with washed coffees or natural coffees, though many coffee professionals agree, that when the coffee bean is left in the husk of the cherry, something really special happens.

What this means, is that the anaerobic fermentation of a naturally processed coffee creates a distinctly bright, fruit-forward taste — because the bean has spent more time in the coffee fruit or cherry. Once the coffee enters the steel chamber, it’s kept here anywhere between 40-60 hours, with the intent to remove all oxygen from its tank. At this point, you may be asking yourself why one might take the time to remove oxygen from 
these steel tanks, and how does that impact the coffee?
Well, the answer lies in the oxidation process. When oxygen is introduced to a coffee, it can age the coffee, speeding up the fermentation timeline.
Conversely, when oxygen is removed, the coffee is allowed to ferment slowly. It’s given space and time to develop a more complex flavor profile, resulting in a punchy explosion of fruity flavors. Though in order to remove the oxygen from these massive steel tanks, something new must be introduced. This something else is Co2, and when pumped into the tanks, it presses the oxygen up and out. Pretty cool, right?" - Emily Mccaul | Fellow