Award Winning Specialty Coffee
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.
I absolutely love this coffee. It has a very bold coconut taste within it and also a crisp and clean finish. I highly recommend this coffee!
Worka Sakaro is a wonderful cup of coffee. The taste is comforting and smooth- a great cup during the autumn season!