<transcy>Worka Carbonic Maceration - Ethiopia - 2021</transcy>
<transcy>Worka Carbonic Maceration - Ethiopia - 2021</transcy>
<transcy>Worka Carbonic Maceration - Ethiopia - 2021</transcy>
<transcy>Worka Carbonic Maceration - Ethiopia - 2021</transcy>
<transcy>Worka Carbonic Maceration - Ethiopia - 2021</transcy>

Worka Carbonic Maceration - Ethiopia - 2021

Tasting Notes: Distinct vanilla on the nose, oily scents such as truffles and cherry blossom. On the palate, pomegranate jelly, vanilla truffle cream, rum cake and raw cocoa. A rather dense liquorice body. American oak barrel nuances echo on the palate in the finish.

This batch was processed using carbonic maceration, a technique inspired by winemaking. Like anaerobic fermentation, carbonic maceration typically takes place in a closed environment. While the methods are similar, the main difference between anaerobic and carbonic fermentation is; The term anaerobic describes an oxygen-free environment, while the term carbonic describes an environment rich in carbon dioxide. Creating a carbon dioxide-rich environment changes the types of micro-organisms that will survive and thrive during fermentation. Different micro-organism evolutions have surprising results in changing the flavor profile, producing extremely unique and delicious flavors.

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 Chelichele 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 most farms. Most farm work is done by hand by nuclear family members. Focusing on production quality and farmer welfare, Worka Washing 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. Farmers carefully select the cherries and deliver them to the washing station. At the entrance, after the experienced workers manually select and sort the ripe or damaged cherries, the cherries are placed in an airtight container and tightly sealed to prevent air entry. Fermentation can take days or weeks, as the skins of the cherries remain intact after fermentation begins in this closed environment. After fermentation is complete, the cherries are sorted, washed in clean water and laid on raised beds to dry. During drying, the coffee is regularly raked to ensure that it reaches the ideal humidity level evenly.

Coffee class: Gr. 1 Yirgacheffe Carbonic Maceration
Variety: JARC varieties  (Local, ancestral Ethiopian varieties)
Processing technique: Carbonic Maceration
Harvest year: 2020 - 2021
Producer: Local small farmers delivering to the Worka Processing Station< br>Altitude: 1.945m - 1.970m
Farm/Station: Worka Machining Station
District / Sub-Region: Yirgacheffe / Worka Chelichele, Gedeb
Supplier: Sucafina Specialty
Net 250gr, Net 4x250gr.