The Royal NY Line Up
Back to the Royal NY Line Up

RNY # 54938
Ethiopia Natural Anaerobic Yirgacheffe Worka Sakaro GR1 (GP) (22 lb. Box)

Ship from: NJ

Position: INSTORE

The Royal NY Line Up
0 Boxes Available
Log in to view pricing
  • At A Glance
  • The Source
  • In The Cup
  • Roast Analysis
  • Brew Analysis
SOURCED FROM
Yirgacheffe, Ethiopia
PRODUCER
300 small farmers deliver cherry to this mill
ELEVATION
2000 to 2200 meters
VARIETALS
Ethiopian Heirloom
PROCESS
Other, Raised Beds
HARVEST
December - March
CUPPING NOTES
Cupping Note
Cupping Note
Cupping Note
Cupping Note

THE SOURCE
Worka Sakaro is a small area in the Gedeb district close to Yirgacheffe ...
READ MORE
IN THE CUP
ROAST ANALYSIS
This natural anaerobic offering from Ethiopia sparkled on the cupping table with notes of pineapple, kiwi, and cranberry ...
READ MORE
BREW ANALYSIS
Complex layered notes of Pineapple and kiwi with a balanced clean finish ...
READ MORE
ABOUT
Worka Sakaro is a small area in the Gedeb district close to Yirgacheffe. The area of Worka Sakaro is high in altitude, and much of the surrounding area is about 2000 to 2200 meters above sea level. Approximately 300 small farm holders deliver cherry yearly to the local mill. The Anaerobic process first starts with selecting the ripest cherries by using a brix meter to measure the mucilage content. The cherries will then be soaked in a tank to separate any possible floaters. The denser coffees sinks to the bottom and is then separated and transferred to raised beds immediately to remove any excess water. The cherries are then packed in special plastic bags to start the fermentation process. Right after 16 hours the fermentation process starts. Gas is removed from the plastic bags to start the anaerobic processing. Depending on the outside temperature and weather the fermentation could take anywhere from 3-7 days. Once the Ph level and color is met the coffee is then transferred to raised beds for final drying.

  • Royal NY's Scoring

    Acidity:

    Very High

    Body:

    High

    Sweetness:

    Very High


CUPPING NOTES
Cupping Notes
Cinnamon
Cupping Notes
Cranberry
Cupping Notes
Kiwi
Cupping Notes
Pineapple

  • Diedrich IR-5 Roasted On
    		Diedrich IR-5
    Color Change
    		6:00
    First Crack
    		9:39
    Roast Duration
    		12:06
    Development Time
    		2:27
  • Product Detail
  • Product Detail
  • Product Detail
ROAST ANALYSIS
This natural anaerobic offering from Ethiopia sparkled on the cupping table with notes of pineapple, kiwi, and cranberry. After tasting a sample roast of this coffee, I was excited to do a production roast on our 5 kilo Diedrich. I charged at 388 degrees Fahrenheit with 50% of heat applied. The coffee reached turning point at 1:24 and I increased heat application to 75% under three minutes. Building up sufficient momentum I applied 50% of airflow through the drum at 5:00 in duration. I reached color change at six minutes and entered the maillard phase of the roast. This coffee took on color at a sporadic pace and eventually smoothed out to an even color. I wanted to stretch out the maillard phase without getting to first crack too late in duration to achieve as much complexity in the cup as possible. Knowing this coffee is an anaerobic I knew there was potential to get a lot of different flavors in the cup. The maillard phase of the roast lasted for 3:39 of duration. I reached first crack at 9:39 at 388 degrees Fahrenheit with 25% of heat applied. First crack was soft and gentle, audible but light to the ear. I had sufficient momentum and did not increase heat application. I experienced aromas of cinnamon, kiwi, and blackberry throughout development. Total duration of the roast was 12:06 with 2:27 of development and an end temperature of 397 degrees Fahrenheit.


  • RNY Coffee Dark Brew Style
    		AeroPress
    Coffee : Water Ratio
    		1:06
    Grind Size
    		EK-43 #9
    Total Brew Time
    		2:00
BREW ANALYSIS
Complex layered notes of Pineapple and kiwi with a balanced clean finish.