Ethiopia Worka Sakaro ANAEROBIC Natural

LIGHTER ROAST | Jam | Kiwi | Peach

Worka Sakaro is a small area in the Gedeb district, near Yirgacheffe. It sits at a high elevation, with much of the surrounding land ranging between 2,000 and 2,200 meters above sea level. Around 300 smallholder farmers deliver coffee cherries to the local mill each year.

The anaerobic process begins with carefully selecting the ripest cherries, using a Brix meter to measure the sugar content in the mucilage. The cherries are then soaked in water to remove floaters, while the denser, higher-quality cherries sink and are separated. These are immediately transferred to raised beds to drain any excess water.

Next, the cherries are sealed in special plastic bags to begin fermentation. After about 16 hours, fermentation activity starts, and the bags are vented to release built-up gas, initiating the anaerobic phase. Depending on temperature and weather conditions, fermentation can take between 3 and 7 days. Once the desired pH level and color are reached, the coffee is moved to raised beds for final drying.