Ethiopia Worka Sakaro Gr 1 | Yirgacheffee Carbonic Maceration

This Ethiopian coffee comes from the Gedio region of Yirgacheffe, cultivated on a 120-hectare farm at an altitude of 2050 to 2100 meters. The coffee features mixed heirloom varieties and undergoes carbonic maceration processing, where freshly harvested cherries are sealed in stainless steel tanks deprived of oxygen for a full 10 days of anaerobic fermentation. After fermentation, the cherries are dried on African raised drying beds for 20-25 days under the sun. The coffee is an espresso roast with flavor notes of blackberries, raisins, and wine grapes. The harvest takes place between November and December, with the stable climate averaging 23°C annually creating ideal conditions for coffee production.