Elegant Interpretation of Anaerobic Natural Process; Ethiopia Worka Sakaro G1 Microlot 

Originating from the high-altitude Worka Sakaro region of Gedeb, this G1 Microlot is carefully crafted using a natural processing method. Its floral aromas, intense red fruit flavors, and bright acidity offer an elegant and sophisticated taste. This lot is naturally processed by 'anaerobic' cherry fermentation lasting 72 hours in vacuum-sealed bags.

• Region : Worka Sakaro, Gedeb, Yirgacheffe

• Farm : 300+ small-scale producer

• Type : Heirloom

• Process : Natural

• Harvest : 2025

• Altitude : 2200 m

• Tasting Note: Jasmine, Blueberry, Apricot, Red plum

• Tasting score: 89
  

Why Try This Coffee?

In this region, growers grow coffee alongside pseudobanana and nitrogen-fixing acacia trees to help maintain soil health without the use of chemical inputs. At the processing station, lot separation and traceability are prioritized, and sustainable water treatment practices are implemented. This special microlot production of 2025 harvest coffee is available in limited quantities.