ETHIOPIA WORKA SAKARO

We roast to order and date each bag. Orders usually ship within 2 weekdays.

"An incredible value for a coffee of this quality — vibrant, intricately layered and precise, with explosive aromatics." - Ken Davids, Coffee Review, November 2025

• Roast Level: Light
  Aroma: Pineapple, Maraschino Cherry
  Flavor: Macerated Strawberry, Pineapple, Yogurt, Dark Chocolate
  Acidity: Pineapple, Lime
  Body: Juicy - Gummy
  Finish: Green Apple, Lime, Hazelnut

• Farm:  400 smallholder farms
  Region: Worka Chelbesa, Gedio, Gedeb
  Altitude: 2000-2200 masl
  Variety:  Heirloom
  Harvest: Nov - Jan
  Production Method: Anaerobic Natural

• 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.