Flavor Notes
Blueberry Cheesecake, Hibiscus, Peach
Cup Characteristics
A showcase of ripe fruit and nuanced floral notes. The sweet tang of a blueberry cheesecake dances alongside a peach that just won best in season. A slightly floral and tart hisbiscus note introduces a refreshing, tea-like quality. The anaerobic process gives this cup an almost sparkling characteristic. Encore, please.
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. 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
G1 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.
Country of Origin: Ethiopia
Region: Gedeo
Producer: Various
Varietals: Indigenous Heirloom Varietals
Elevation: 2000-2200 MASL
Harvest: 2024
We roast and ship on Tuesdays, Wednesdays, and Thursdays.
Orders placed on Thursday (after 7am) may be roasted and shipped the following week.
