local mill

Description

Worka Sakaro is a small community in the Gedeb district near Yirgacheffe, sitting at a notably high elevation between 2,000 and 2,200 meters above sea level. Around 300 smallholder farmers deliver their coffee cherries each year to the local mill.

This lot undergoes a special anaerobic process called a “wine process.” It begins with selecting only the ripest cherries. The cherries are then submerged in water to remove any floaters, while the denser, higher-quality cherries sink. These are immediately moved to raised beds to shed excess surface moisture before being sealed into specialized plastic bags for fermentation.

After roughly 16 hours, fermentation begins. Gas is periodically released from the bags to maintain the anaerobic environment. Depending on weather and temperature, this stage can last anywhere from 3 to 7 days. Once the desired pH level and color are reached, the coffee is transferred back to raised beds for its final drying phase. We taste black cherry & cocoa.

Origin ~ Gedeb, Yirgacheffe, Ethiopia

Process ~ Natural Anaerobic

Varietal ~ Heirloom

Text from Highfalutin Coffee Roasters' listing.