Ethiopia Worka Sakaro Anaerobic Wine Process Natural

Description

What's in the cup? A tantalizing apple-peach tart with hints of jasmine.Will it Spro? I think it will, but it's too early to test it.Roast Color: 126.2 (higher is lighter)Recommended Minimum Rest: 2 weeksIndigenous Heirloom varietals grown by smallholder farmers, Anaerobic "Wine Process" Natural, sun-dried on raised beds, 2000-2200 masl.Sold in 300g bags.More about the producer:Worka Sakaro is a small area in the Gedeb district close to Yirgacheffe. The area of Worka Sakaro is high in altitude, and much of the surrounding area is about 2,000 to 2,200 meters above sea level. Approximately 400 small farm holders deliver cherry yearly to the local mill.The special anaerobic "wine" process first starts with selecting the ripest cherries by using a brix meter to measure the mucilage sugar content. The cherries will then be soaked in a tank to separate any possible floaters. The denser coffees sinks to the bottom and is then separated and transferred to raised beds immediately to remove any excess water. The cherries are then packed in special plastic bags to start the fermentation process. After 16 hours, the fermentation process starts. Gas is removed from the plastic bags to start the anaerobic processing. Depending on the outside temperature and weather, the fermentation could take anywhere from 3-7 days. Once the Ph level and color is met the coffee is then transferred to raised beds for final drying.