Ethiopia: Gedeb Worka Sakaro G1 Anaerobic, Yirgacheffe

Worka Sakaro Washing Station sits in Ethiopia's Gedeo Zone, working with over 400 smallholder farmers who grow coffee at 2,000–2,200 meters, shaded by Birbira, Wild Fig, and Enset trees.

This lot follows the anaerobic natural process. Ripe cherries are picked, floated, then sealed in plastic bags flushed with CO2 and nitrogen. Cherries ferment for 3–7 days, monitored until they hit the target pH and color, then move to raised beds to dry for 18–21 days. Once dried, the coffee is milled to remove the husks and stored locally before shipment. A special treat to those who love Ethiopian traditional and new generational methods of coffee processing! 

Cupping Notes: Bubblegum, craisin, black cherry, cordial, blueberry, papaya, juicy