Ethiopia Worka Sakaro Anaerobic

Ethiopia Worka Sakaro Anaerobic Natural is a specialty single-origin coffee from the Gedeo Zone (Yirgacheffe region) of Ethiopia, processed via oxygen-deprived (anaerobic) fermentation inside sealed tanks before drying on raised beds. This method amplifies the coffee's natural fruit-forward characteristics, offering an intensely aromatic, complex cup.

 

Additional Information:

Cupping Notes: black cherry, rose, peach, mango

Roast: light

Harvest: November - January

Process: anaerobic natural

Altitude: 2,000 - 2,200 meters

Varietal: landrace

 

Learn more about different brew methods and how to make coffee like the pros here