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    • Home / Products / Ethiopia Sakaro Wine Process
    Ethiopia Sakaro Wine Process
    Ethiopia Sakaro Wine Process
    Ethiopia Sakaro Wine Process
    Ethiopia Sakaro Wine Process
    Ethiopia Sakaro Wine Process
    Ethiopia Sakaro Wine Process
    Ethiopia Sakaro Wine Process
    Ethiopia Sakaro Wine Process

    Ethiopia Sakaro Wine Process

    $8.50 - $150.00

    Tastes Like: Blackberry, Orange, Watermelon, Amaretto

    Size

    About this coffee

    It's back!!

    Year after year, we've been able to partner with Worka Sakaro coffee station to share this absolute banger and every Second State barista's top pick pour over. Fruity, soft, and approachable are the words we would use to describe this entry-level anaerobic specialty coffee! If you want to try something fruity and unique, but are wary of the "funkier" coffees, this is the coffee for you! This dreamy sipper is bursting with juicy tropical notes like blackberry, watermelon, and amaretto.

    Brew it best with Third Wave Water

    For more fun >> Enjoy with the song pairing below or  follow us on Spotify  to sip to tracks curated for all your favorite coffees

    Meet the producer

    Worka Sakaro

    Gedeb, Gedeo Zone, Ethiopia

    Worka Sakaro Washing Station is located in the Gedeo Zone and has earned a massive reputation in specialty coffee as a premier site for experimental processing. The washing station works with over 400 smallholder farmers in the region. These farmers grow their coffee on the steep mountain slopes in the shade of Birbira, Corsica Africana, and Ensete Ventricosum trees. Most of these families manage tiny plots of land, often less than two hectares (about the size of a city block).

    Farm/Co-OP
    400+ smallholder farms
    Elevation
    2000 - 2200 MASL
    Variety
    Ethiopia Heirloom

    Process

    Natural Wine Process

    This lot follows suit with the wave of groups now experimenting with various methods of anaerobic processing. It follows all the same steps as a typical naturally processed coffee, except after the coffee is floated, it is placed into special plastic bags/canisters, flushed with carbon dioxide and nitrogen gas, and monitored over 3-7 days until fermented adequately (this 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 technique creates an oxygen-free environment that triggers an in-cherry intracellular fermentation — a technique borrowed from winemaking known as carbonic maceration. Hence, "wine process." The main difference between true anaerobic and carbonic maceration is that anaerobic ferments will typically rely on external yeasts and bacteria, while carbonic maceration specifically uses the C02 and nitrogen flushing to force activity into the cherries cells.

    Natural Wine Process Natural Wine Process

    Experience

    Tips for Brewing

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