Ethiopia G1 Worka Sakaro Anaerobic Natural (3 day Fermentation)
|Bag Weight||60 KG BAG|
About This Coffee
This grade 1 microlot is from Worka Sakaro washing station in Worka village, Gedeb district. This lot was naturally processed with an extended 72 hour (3 day) 'anaerobic' cherry fermentation in vacuum sealed bags.
|Producer Type||Small Holder Farmers|
|Wet Mill||Worka Sakaro|
|Processing Description||Natural with extended 3 day fermentation in anaerobic conditions|
|Variety||Ethiopia Heirloom Varieties|
|Coffee Grade||ETH CA NAT YIRG G1|
|Screen Size||14 Up|
|Bag Weight||60 KG BAG|
|Bag Types||Grain Pro / Ecotact|
Worka Sakaro washing station is located in the eponymous village or 'kebele' of Worka, in Gedeb district, near Yirgacheffe. The station sits at 2,080masl and processes cherries from local smallholder farmers cultivating between 1,900 and 2,200masl. Coffee trees are typically shaded by Cordia and Acacia and the predominant varietals are known locally as Kumie, Diga & Wilsho.
Over a number of years the Yirgacheffe region has developed a distinguished reputation for fine coffees, producing some of the most sought-after microlots in world. The combination of high altitude (up to 2,200m in some areas), fertile soil, consistent and plentiful rains, and an abundance of local knowledge are all contributing factors to the high status of Yirgacheffe coffees. The indigenous ‘heirloom’ varietals - which grow wild in Ethiopia - are responsible for the unique flavour notes which make for an unusual but refined cup. When processed naturally through sun-drying these present as juicy and jammy stone-fruit flavours, floral notes and chocolate with a creamy body.
Cherries are delivered to the mill for careful sorting, to select only the ripest. The cherries are then vacuum packed in special sealed bags where they anaerobically ferment for 72 hours. The anaerobic process begins after around 18-24 hours, due to the build of CO2 pressure in the bags. The fermented cherries are then dried in the sun on raised African beds for 15-18 days, during which they are carefully turned to prevent over-fermentation or mould formation. Once the cherries have sufficiently dried they are rested before being transported to a central dry mill in Addis Ababa for secondary processing (hulling, grading, sorting and handpicking).
- Status Spot
- Subregion Worka, Gedeb
- Producer Type Small Holder Farmers
- Wet Mill Worka Sakaro
- Processing Natural/Dry Processed
- Processing Description Natural with extended 3 day fermentation in anaerobic conditions
- Bag Types Grain Pro / Ecotact
- Plant Species Arabica
- Variety Ethiopia Heirloom Varieties
- Coffee Grade ETH CA NAT YIRG G1
- Min Growing Altitude 2100m
- Screen Size 14 Up
- Origin Ethiopia
- Warehouse Vollers Group Uk
- On Sale No
- Top Lot Yes
- CTRM Contract Number P8001670-3
- Price Per Kg £9.95