Special Release, Ethiopia, Worka Sakaro - Espresso Roast

This Ethiopian varietal from Gedio, Yirgacheffe, is grown at 2050m–2100m with an annual temperature of 23°C. Using carbonic maceration, cherries ferment anaerobically in sealed stainless-steel tanks for 10 days, enhancing fruity, funky flavors. This process involves creating a carbon dioxide-rich environment as the cherries ferment, influencing the coffee's flavor profile. The fermentation time is temperature-dependent, with cooler temperatures extending the process. Post-fermentation, beans dry for 20–25 days on African beds, ensuring quality and flavor complexity.

Origin: Gedio, Yirgacheffe

Altitude: 2050-2100 MASL

Varietal: Native Heirloom

Process: Carbonic Maceration

Producer: Small holder farmers

This roast is best suited for espresso brew methods.