Ethiopia Worka Sakaro Anaerobic Natural

Tasting Notes:  Nectarine, Milk Chocolate, Grape Jelly

This coffee packs a punch! We are excited about our newest offering from Ethiopia that’s been anaerobically processed. Produced in the Gedeb region and processed at the Worka Sakaro Washing Station, an interesting twist was made on the natural classic fermentation. Typically, with natural processed coffees, freshly picked cherries are placed on drying beds and sun dried for about 21 days. With this innovative lot fresh cherry is vacuum sealed in canisters for 4-5 days creating an oxygen deprived environment and increased pressure by the carbon dioxide emitted in the fermentation of the fresh fruit. The cherry is moved directly to raised beds to sun dry for 15-18 days.

Also available as a dark roast.

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