<transcy>Worka Oro Anaerobic - Ethiopia - 2021</transcy>
<transcy>Worka Oro Anaerobic - Ethiopia - 2021</transcy>
<transcy>Worka Oro Anaerobic - Ethiopia - 2021</transcy>
<transcy>Worka Oro Anaerobic - Ethiopia - 2021</transcy>
<transcy>Worka Oro Anaerobic - Ethiopia - 2021</transcy>

Worka Oro Anaerobic - Ethiopia - 2021

Tasting Notes: On the nose magnolia dominant followed by white / pink perfumed flowers. Effervescent flavors such as sparkling rosé wine and forest fruit flavors such as raspberry dominate the palate. It has a sweetness like poppy jam and a mineralized palate. A very surprising coffee promises an interesting journey between white flowers and pink fruits.

The process, which starts with the farmers carefully selecting the ripe cherries and delivering them to the station, continues with the expert workers who visually inspect the cherries, then identify only the best fully ripe cherries and approve them for anaerobic fermentation. Selected cherries are made into pulp and placed in special airtight GrainPro bags. At this stage, Oro coffee yeast from the French company Lalcafe is added to the bags. The bags are sealed in an airtight manner and left for anaerobic (oxygen-free) fermentation. LALCAFÉ ORO™ yeast (Saccharomyces cerevisiae) was developed specifically for coffee production over a four-year research and trial period. Trials in various regions and environments show that the Oro is well-suited to better control productivity and improve cup scores in wet processing. Oro's ability to work even at low temperature means it is equally suitable for use at most altitudes, while the yeast also controls the fermentation process against the risk of spoiling the final product by microorganisms that can create undesirable defects. In addition, thanks to its special metabolism and high implantation capacity even at low temperatures (minimum 15°C inside the coffee tank), it respects the various original aromas of the beans, while also allowing the fresh and fruity properties of coffee beans to be expressed. The longer fermentation time required for yeast-treated coffees also allows for more enhanced flavor and aroma profiles. The extra time allows the beans to absorb metabolites that can enhance flavors. Complexity, acidity, brightness, floral and high notes and more are supported by the extended fermentation time. The closed, oxygen-free environment and infused yeast promote certain microbial interactions, creating a multitude of different flavors, including strawberry, tropical fruit, and black tea. After fermentation is complete, the coffee is washed in clean water and left to dry on raised beds. Employees turn the coffees frequently to ensure even drying, and the drying phase takes approximately 2 to 3 weeks.

Tracon Coffee, our local partner in Ethiopia, has been using anaerobic fermentation with several processing stations in Yirgacheffe since 2015 as a way to increase the added value it can offer in coffee and to stand out among the growing number of specialty processing stations in Ethiopia. it's called. Anaerobic fermentation, which is one of the new processing methods and becoming popular day by day, takes place in airtight closed containers. Tightly closed maceration tanks ensure that the microorganisms that feed the fermentation quickly consume all the oxygen in the container. At this point, the anaerobic (oxygen-free) environment prevents microorganisms that typically breathe oxygen from surviving, causing micro-organisms that can breathe carbon dioxide (the typical byproduct of oxygen-breathing microorganisms) to dominate. Because the microbes involved in the fermentation process are extremely diverse, they have the potential to produce a wide variety of flavors in coffee.Aerobic (oxygen-breathing) microbes produce different taste and aroma results than anaerobic ones, so in experienced hands, the oxygen-free fermentation technique is an application that has the potential to produce very different flavors. Just like in the production of wine, beer or cheese, different microbial formations allow different flavors to emerge.


Although the reputation of Yirgacheffe's delicious coffees has crossed national and international borders, the Worka washing station still continues to produce in line with this reputation. Although the station is located in Gedeb Woreda according to geographical boundaries, the farms supplying products to the Worka washing station are located in Yirgacheffe, and it has the unique flavor characteristics arising from the microclimate of the region. Agricultural methods in the region are largely traditional. Yirgacheffe farmers typically plant coffee crops alongside other food crops. This method is widely preferred among smallholders as it maximizes efficiency from land use and provides healthy and affordable food to local producer families. In addition to the traditional preference for polyculture crop production, organic farming is the default mode of production on farms. Most of the farm work is done by hand by nuclear family members. Focusing on production quality and farmer welfare, Worka Processing Station also provides trainings to help farmers produce higher quality cherries, and also works on the supply of high quality products in accordance with cherry picking and transportation procedures.

Coffee Grade: Gr.1 Yirgacheffe Oro Anaerobic Natural  
Variety: JARC varieties, local varieties
Processing technique: Anaerobic Oro Yeast Fermentation, Natural
Harvest year: 2020 - 2021
Manufacturer: Local small farmers delivering to the Worka Processing Station
Altitude: 1.945m - 1.970m
Farm/Station: Worka Processing Station
District / Sub-District: Yirgacheffe / Worka Chelichele, Gedeb
Supplier : Sucafina Specialty
Net 250gr, Net 4x250gr.