Cherry Jam - Worka Sakaro, Ethiopia

The Worka Sakaro Anaerobic Natural is BACK for the 4th straight year! Each and every year we have sourced this coffee it has been one of our top three selling coffees and there is no surprise as to why.

This coffee starts out as a typical natural processed coffee. Once they harvest the ripe coffee cherry they float the cherries in tanks. This helps to determine mature, properly grown cherries and the rest are removed. After, they are placed in special plastic bags and are flushed with CO2, nitrogen gas and then sealed and monitored over 3-7 days. Once the fermentation reaches the proper level per the team at the station, they remove and lay on drying beds for an additional 18-21 days. The result of what is called the "wine process" is a very fruited yet approachable cup!