Ethiopia Worka Sakaro Gr 1 | Yirgacheffee Carbonic Maceration

• Origin: Ethiopia
  
• Region: Yirgacheffe
  
• Washing Station: Worka
  
• Altitude: 2050–2100 masl

From the highlands of Gedio in Yirgacheffe comes this exceptional lot, grown on a meticulously managed 120-hectare farm at 2050–2100 meters above sea level. With an average year-round temperature of 23°C, the region offers ideal conditions for slow coffee development. Flowering begins in August, with harvest running from November through December.

This coffee showcases carbonic maceration, a cutting-edge fermentation technique introduced to the region in 2020. Freshly harvested cherries are sealed in stainless steel tanks with no oxygen. As fermentation begins, naturally occurring CO₂ creates a pressurized environment that intensifies flavor development.

While most anaerobic lots ferment for 4–5 days, this lot spent 10 full days in the tank, allowing extended contact between the mucilage and the bean. The result is an intensely fruity cup with bold, funky, and complex layers.

After fermentation, cherries shift from red to golden yellow before being carefully dried on raised beds for 20–25 days. This slow drying process locks in clarity, depth, and vibrancy.

Behind this coffee is Tracon, a company deeply invested in its farming communities. Through educational initiatives and local support programs, they help ensure sustainable growth and brighter futures for farming families.

This is more than just a coffee—it’s a story of innovation, collaboration, and exceptional craftsmanship.