Ethiopia- Worka Sakaro Anaerobic Natural

Worka Sakaro Washing Station is located in the Gedio Zone. The washing station collaborates with over 400 smallholder farmers in the region. These farmers cultivate their coffee ... Read More

Worka Sakaro Washing Station is located in the Gedio Zone. The washing station collaborates with over 400 smallholder farmers in the region. These farmers cultivate their coffee on the steep mountain slopes, situated at approximately 2,000 to 2,200 meters above sea level. The coffee plants thrive in the shade of Birbira, Corsica Africana, and Ensete Ventricosum trees.

The coffee cherries are meticulously picked when they reach optimal ripeness then taken to the Worka Sakaro Mill for processing. At the mill, they are carefully dried on raised beds for a period of 18 to 21 days. Once fully dried, the coffee undergoes milling to remove the husks. It is then stored in a local warehouse before being transported for final processing and eventual shipment.

This particular lot from Worka Sakaro Washing Station aligns with the current trend of experimenting with various anaerobic processing methods. While it follows the same initial steps as a typical naturally processed coffee, there’s an intriguing twist. After the cherries are floated, they are placed into special plastic bags, flushed with a combination of carbon dioxide and nitrogen gas, and monitored over 3 to 7 days. The fermentation process varies based on mucilage content and environmental conditions. Once the cherries achieve the desired pH and color, they are removed from the bags and transferred to drying tables to complete the process.

Many of our long-term Mudlings will recognize the Worka as Mudhouse has been sourcing coffees from this region since 2014, and these beans have consistently delivered some of our most memorable coffee experiences.