Flavor Notes
Kombucha, Hibiscus, & Grapefruit
Cup Characteristics
This year’s Worka may be the most thrilling combination of flavors yet! The lively sparkle of kombucha, sweet and tangy hibiscus, and pop of juicy grapefruit light up the cup with plenty of character, where fruit-forward fermentation meets a crisp citrus finish. If you love coffees that are a little unexpected and full of personality, this one's worth getting to know.
About the Producer
The washing station at Worka Sakaro serves more than 400 smallholder farmers whose coffees are grown on the steep mountain slopes at 2,000-2,200 MASL in Ethiopia. The coffee is grown under the shade trees Birbira, Corsica Africana, and Ensete Ventricosum. The coffee is picked when the cherries are ripe and then dried on raised beds for 18 to 21 days. Once the coffee is dried it is then milled to remove the husks and stored in a local warehouse before being transported for final processing before shipment.
Process
Anaerobic Natural
What is the Anaerobic Natural Process?
To produce the wild, fruit-forward flavors we love, this lot follows suit with the wave of groups experimenting with various methods of anaerobic processing. It follows the same steps as a typical naturally processed coffee, except after the coffee is floated, it is placed into special plastic bags, flushed with carbon dioxide and nitrogen gas, and monitored over 3-7 days until fermented adequately (this varies based on mucilage content and environmental conditions). Once the cherries reach the desired pH and color, they are removed from the bags and transferred to drying tables to complete the process.
Country of Origin: Ethiopia
Region: Gedeo
Producer: Various
Varietals: Indigenous Heirloom Varietals
Elevation: 2000-2200 MASL
Harvest: 2026
We roast and ship on Tuesdays, Wednesdays, and Thursdays.
Orders placed on Thursday (after 7am) may be roasted and shipped the following week.