Tasting Notes: Dried Strawberries | Crunch Berries | Rhubarb
Ethiopian coffees have been a favorite among specialty coffee drinkers for many years, with a berry-forward fruitiness and balanced acidity that opened up many to what coffee could do. This lot from the Worka Sakaro Washing Station in Gedeo holds that standard-- and then raises it. Anaerobic natural processing adds unique complexity to the classic, berry-like flavors, while preserving balanced sweetness. We taste soft, dried strawberries, the delicacy of fruity cereal, and the pleasant acidity of rhubarb.
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. At this washing station, many experiments are carried out using different varieties of the anaerobic process. In the case of this coffee, the process involves air drying on raised beds for 18-21 days followed by milling to remove the husks from the dried coffee beans.
Process: Anaerobic Natural
What is the Anaerobic Natural Process?
To produce the wild, fruit-forward flavors we love, this processing method begins with coffee in its whole cherry placed in special containers without oxygen. The coffee undergoes its fermentation in this anaerobic environment for anywhere from 48 to 200 hours usually, until it eventually is removed and spread onto raised beds for drying.