We are thrilled to introduce our latest coffee offering, Worka Sakaro Anaerobic, a remarkable single-origin coffee from the Gedio Zone in Ethiopia. This is another stunning coffee brought to us by our friends at Balzac Brothers in Charleston, SC. As some of you Mudlings may recall, this is not our first time carrying a coffee from the lovely Sakaro Washing Station. Just two years back we sourced an exceptionally clean and floral washed coffee from the same station. While undergoing an almost entirely different process from our first Sakaro, this lot is yet another exceptional coffee, a testament to the hard work and dedication to quality at the Sakaro Station.
This exquisite coffee is the result of a harmonious collaboration between Worka Sakaro Washing Station and over 400 dedicated smallholder farmers who tend their coffee plants on steep mountain slopes, nestled at elevations ranging from 2,000 to 2,200 meters above sea level. These shade grown coffee cherries are cultivated under the nurturing canopy of Birbira, Corsica Africana, and Ensete Ventricosum trees, where they ripen to perfection.
What sets this lot from Worka Sakaro apart is its unique anaerobic natural processing method. After hand-picking, ripe cherries are subjected to a distinctive anaerobic process. The coffee cherries are sealed in special plastic bags, flushed with carbon dioxide and nitrogen, then allowed to ferment. The fermentation duration varies, depending on the mucilage content and environmental conditions, but it typically takes 3-7 days to reach the desired pH and color. Once this stage is complete, the cherries are carefully removed from the bags and transferred to raised drying beds, where they spend 18 to 21 days. The result is a truly exceptional coffee with notes of toasted coconut, ripe tropical fruit, and a bouquet of red flowers.
