Ethiopian Worka Sakaro Wine Process
- Regular price
- $27.00
- Sale price
- $27.00
- Regular price
Description
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Region: Gedeb, Ethiopia
Farm: Worka Sakaro Washing Station
Process: Natural Wine Process Anaerobic
Variety: Indigenous Heirloom
Altitude: 2,000 - 2,200 MASL
We Taste: Blueberry, Jasmine, White Peach. Medium Acidity, Syrupy Body.
Size: 10 oz.
Just south of Yirgacheffe, the 400 smallholder farms—the ones that bring their coffee to process at Worka Sakaro washing station—sit high in the mountains in the district of Gedeb. Shade-grown in wooded understory, this coffee is harvested at peak ripeness using Brix meters to measure sugar content.
At the washing mill, the coffee cherries are floated in water for sorting, dried for 18-21 days, and pulped. "Wine Process" refers to the process similarities in wine fermentation; the coffee is placed into plastic bags, pumped with nitrogen and carbon dioxide, then left to ferment anaerobically until it reaches a target pH and color. After fermentation, the coffee is removed and dried on raised beds.
Description
Region: Gedeb, Ethiopia
Farm: Worka Sakaro Washing Station
Process: Natural Wine Process Anaerobic
Variety: Indigenous Heirloom
Altitude: 2,000 - 2,200 MASL
We Taste: Blueberry, Jasmine, White Peach. Medium Acidity, Syrupy Body.
Size: 10 oz.
Just south of Yirgacheffe, the 400 smallholder farms—the ones that bring their coffee to process at Worka Sakaro washing station—sit high in the mountains in the district of Gedeb. Shade-grown in wooded understory, this coffee is harvested at peak ripeness using Brix meters to measure sugar content.
At the washing mill, the coffee cherries are floated in water for sorting, dried for 18-21 days, and pulped. "Wine Process" refers to the process similarities in wine fermentation; the coffee is placed into plastic bags, pumped with nitrogen and carbon dioxide, then left to ferment anaerobically until it reaches a target pH and color. After fermentation, the coffee is removed and dried on raised beds.