Ethiopia Worka Sakaro

Concord grapes, black cherry and raspberry   Roast: LightProcess: Anaerobic naturalOrigin: Gedeb, Ethiopia // Worka Sakaro Washing Station Varietals: Kumie, Siga and Wilsho indigenous heirloom cultivars Altitude: 2000 - 2200 masl   The Worka Sakaro washing station works with over 400 smallholder farmers in the Gedeo Zone region of Ethiopia. At approximately 2000 - 2200 meters above sea level along the steep mountain slopes the coffee is grown in the shade of Corsica Africana, Birbira and Ensete Ventricosum trees. Once the coffee cherries are ripe they are then dried on raised beds for 18 to 21 days before being milled to removed the husks. This anaerobic natural follows the typical steps of a naturally processed coffee, but after the coffee is floated to remove unripe beans it is then placed into plastic bags and flushed with carbon dioxide and nitrogen gas. Over 3 - 7 days fermentation is monitored and once they reach the desired PH and color, they are removed from the flushed bags