Ethiopia Worka Sakaro Anaerobic Natural

  • Very excited about this coffee. The trend of anaerobic fermentation has spread throughout the coffee-producing world, and made its way back to coffee’s birthplace. Three heirloom varieties, indigenous to Ethiopia, were picked and placed in air-tight bags for up to seven days in order to let anaerobic fermentation draw out the amazing flavors inherent in these coffees. The coffee cherries were then sun-dried on raised beds for three weeks. Excellent varieties, the perfect terroir, revolutionary processing, and traditional drying. The result of all this is a harmonious coffee, magnificent in its portrayal of everything you could want in an Ethiopian natural.
  •    APRICOT









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