Ethiopia Worka Sakaro, Carbonic Maceration

Renowned for its delightful floral and fruity profiles, the Yirgacheffe region boasts rich volcanic soils and high altitudes, making it ideal for diverse coffee varietals. This coffee is produced through a cooperative union of local farmers, who carefully cultivate small plots. The cherries are handpicked and delivered to the Worka Sakaro washing station, where they are meticulously sorted and graded based on their natural sugar content.

The carbonic maceration method is the key factor in creating the unique flavour profile of this coffee. Originating from the wine industry, this anaerobic (oxygen-free) processing method involves placing coffee cherries in stainless steel tanks where they ferment for 10 days, releasing carbon dioxide and changing the environment within the tank. The mucilage surrounding the coffee beans, permeates sweet fruit flavours into the coffee. After fermentation, the coffee is dried naturally until it reaches ideal moisture content for export.

Chosen for its deep fruity notes achieved through the CM process, this coffee also has a subtle "funky" component that accentuates the sweetness of red fruits and chocolate. Suitable for both filter and espresso brewing.  This coffee delivers a rich and complex flavour profile highlighted by ripe fruit and dark chocolate, with milk based espresso offering a strawberry milkshake-like flavours.

• Region: Gedeo, Yirgacheffe
• Country: Ethiopia
• Elevation: 2,100 masl
• Variety: Heirloom
• Process: Carbonic Maceration