Ethiopia Yirgacheffe “Worka Sakaro”
An anaerobic processed Ethiopian Yirgacheffe coffee
A fruity, berrylike coffee from the Yirgacheffe growing region of Ethiopia. What makes this coffee unique is that it is anaerobic processed. This processing method includes allowing the coffee to ferment (all coffees go through a fermentation process to some extent) in an oxygen-starved environment, which lengthens the time allowed for natural bio-chemical reactions to take place which results in a unique flavor profile. The coffees are carefully monitored throughout the process using instrumentation (brix meters) to determine the exact point of optimization, at which point the coffee cherries are removed from the fermentation vessels and moved onto the next steps.