Ethiopia Yirgacheffe Worka Sakaro Anaerobic Natural

Yirgacheffe is one of the most famous areas for coffee and rightly so. The Worka Sakaro washing station in the Gedeo Zone in southern Yirgacheffe works with 400 smallholder farmers who grow their coffee in the shade on steep mountainsides. This lot of heirloom cultivars (Ethiopia being the birthplace of coffee) was grown at extraordinarily high altitude of 2,000 to 2,200 masl where sweeter and more complex flavors develop. Natural Anaerobic processing, where the cherries are fermented in oxygen free bags for 3 to 7 days and then dried on raised beds for 18 more, elevates (no pun intended) the fruit flavors to an almost giddy degree. Truly a special coffee on anyone’s table.