Ethiopia Yirgacheffe Worka Sakaro CM

This Ethiopian varietal is produced in the region of Gedio, Yirgacheffe, grown on a 120-hectare farm. Produced between a small attitude range of 2050m – 2100m, with average annual temperatures of 23 degrees Celsius allows for flowering to begin in August, with harvesting starting between November and December.

Anaerobic (oxygen-free) processing method was introduced to the region in 2020. The process is to ‘ferment’ the coffee in fully sealed and oxygen-deprived fermentation bags or tanks. Carbonic maceration is the anaerobic process used for this varietal. The coffee cherries are placed in a sealed stainless-steel tank, in which they undergo this anaerobic process. As the cherries ferment, they produce carbon dioxide, which creates a carbonic environment within the tank.

The time the cherry is spent in ‘fermentation’ is decided based on the temperature gauge reading. Higher temperatures mean the fermentation time will be short, while cooler temperatures lead to longer periods. Temperatures remain below 25 degrees Celsius throughout the whole fermentation process. Typically, the cherries will be fermented for 4-5 days, however, this lot was left in the fermentation tanks for 10 days. This allows for the mucilage to have a longer contact time with the coffee seed and for the flavours of the sweet fruit to impart on the coffee bean.

This intensive processing technique results in highly fruity coffees with wild funky flavours. When the process is complete, the bright red cherry colour has changed to yellow tones. Once carefully removed from the tank, the coffee is dried slowly for 20-25 days on African drying beds in the full sun.

ORIGIN: Ethiopia
REGION: Gedio, Yirgacheffe
PRODUCER: Worka Sakaro Washing Station
ALTITUDE: 2100 masl
VARIETAL: Heirloom
PROCESS: Carbonic Maceration

Cupping Notes: Aromas of tropical pineapple, cacao and red grapes. Flavours of papaya, guava, chocolate and a lovely stewed strawberry aftertaste. Malic cranberry-like acidity with a big body.