Worka Sakaro - Ethiopia

 Worka Sakaro  Taste Story This lush lot from Ethiopia’s Yirgacheffe region is bursting with dark berry sensations, most notably blackberry. Some might experience a raspberry jam vibe. Further in the sip you’ll find pleasing stone fruit flavors such as plum and apricot. Underneath it all are floral vibes like lavender and orange blossom that provide a pop in the finish.  Processing Journey Hand harvested coffee cherries from small lot farmers are delivered to the Worka Sakaro Washing Station. Once there the cherries are floated to detect defective and inferior beans. The highest quality cherries undergo a 72 hour underwater fermentation. After this the cherries are depulped, and the coffee beans are transferred to drying beds. The coffee dries for 18-21 days depending on environmental conditions. During this time the coffee is consistently rotated to promote even drying. Farmer Profile Small lot farmers from the Worka Sakaro & Worka Chelbesa villages deliver their hand harvested