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?
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?