Ethiopia Yirgacheffe Worka Sakaro Anaerobic Natural

Summary

This Ethiopian coffee comes from the Worka Sakaro washing station in the Gedeo Zone of Yirgacheffe, where 400 smallholder farmers cultivate heirloom cultivars on steep, shaded mountainsides at 2,000 to 2,200 meters above sea level. The cherries undergo natural anaerobic processing, fermenting in oxygen-free bags for 3 to 7 days before drying on raised beds for 18 days. This process intensifies the coffee's fruit-forward character, yielding tasting notes of black cherry, mango, lemonade, pineapple, and peach.

Details

Format

Bean

Roast profile

Filter

Decaffeinated

No

Altitude

2000 - 2200 m.a.s.l

Notes

Mango, Peach, Pineapple, Lemonade, Black Cherry

The roaster

Oren's

Oren's has been quietly doing its thing in New York City since 1986—and calling itself the city's original specialty roaster. It sources beans directly from fa…