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Roast: Light
Origin: Gedeb, Ethiopia
Process: Anaerobic Natural
Varietal: Ethiopian Heirloom
Worka Sakaro is a small, high altitude area in the Gedeb district close to Yirgacheffe, where around 300 small farm holders deliver cherries to the local mill. This lot was first fermented for 16 hours and then anaerobically processed for 3-7 days, before being dried on raised beds. We found a boozy-candy fragrance and tasted grape soda, tangerine, dark chocolate cherries, and hibiscus, with a lingering citric acidity and a clean, tea-like body.
Bag Size: 12 oz (340 g)
Roast: Light
Origin: Gedeb, Ethiopia
Elevation: 2,000 - 2,200 MASL
Varietal: Ethiopian Heirloom
Process: Anaerobic Natural
Roaster Tasting Notes: Cherry Preserves, Cran-Raspberry Juice, That Strawberry Candy in the Red and Green Foil Wrapper
We Tasted: Grape Soda, Tangerine, Dark Chocolate Cherries, Hibiscus
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Brew at a 1:16 ratio using Hario Switch with mild agitation.
