Tasting Notes: Wild Berry, Cacao Nib, Lemon Zest
Processing: Natural
Worka Sakaro Washing Station, located in Ethiopia's Gedeo Zone, works with over 400 smallholder farmers in the region to process and export excellent coffees to be roasted around the world. The smallholder farmers grow this amazing coffee on steep mountain slopes at approximately 2,000 to 2,200 meters (6500-7200 feet) above sea level.
This special lot follows all the same steps as a typical naturally processed coffee, except after the coffee is floated, it is placed into special plastic bags, flushed with carbon dioxide and nitrogen gas, and monitored over 3-7 days until fermented adequately (varies based on mucilage content and environmental conditions). Once the cherries reach the desired pH and color, they are removed from the bags and transferred to drying tables to complete the process.
This is a coffee we are proud to have purchased for the past two years, and this year's crop is even better than last—In the cup, we taste wild berry, cacao nibs, and lemon zest. It's a well-rounded, rich coffee, and we're excited to share it with our customers again this year.
