Ethiopia Natural Anaerobic Yirgacheffe Worka Sakaro GR1 (GP)

RNY # 52605

Ethiopia Natural Anaerobic Yirgacheffe Worka Sakaro GR1 (GP)

Ship from: WI

Position: INSTORE

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Cupping Notes


Beyond The Cup


Royal NY’s Scoring

Acidity :

Very High

Body :

Above Average

Sweetness :

Very High

Elevation: 2000 to 2200 meters

Varietals: Ethiopian Heirloom

Milling Process: Other

Drying Process: Raised Beds

Harvest Start Month: December

Harvest End Month: March

Export Start Month: March

Export End Month: June

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.