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Ethiopia Sakaro Wine Process

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Overall Impression: fruity, soft, approachable
Country Origin: Ethiopia
Region: Worka Chelbesa, Gedeb, Yirgacheffe
Elevation: 2000-2200 MASL
Producer: processed by Worka Sakaro
Farm: multiple shareholders
Importer: Balzac Brothers
Process: Natural Anaerobic
Variety: Heirloom

About Worka Sakaro:
Worka Sakaro Washing Stationis located in the Gedio Zone. The washing station works with over 400 smallholder farmers in the region. These farmers grow their coffee on the steep mountain slopes at approximately 2,000 to 2,200 meters above sea level. The coffee is grown in the shade of Birbira, Corsica Africana, and Ensete Ventricosum trees. The coffee is picked when the cherries are ripe and then dried on raised beds for 18 to 21 days. Once the coffee is dried it is then milled to remove the husks and stored in a local warehouse before being transported for final processing before shipment.