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

Worka Anaerobic Natural - Ethiopia- 2021

Tasting Notes: This experimental anaerobic naturally processed coffee has strong scents such as white flowers on the nose, tropical fruits and a fragrance of wild strawberries welcoming you. Unlike the usual natural coffees on the palate, it has a wide palette of acidity and quite complex flavors. Strong tropical notes accompany the dominant mountain strawberry flavor. The most dominant flavor after strawberry is papaya. This is followed by wheel fortune fruit and lemon flavors. It has a medium bodied, strawberry jam and cocoa-like finish. It looks like a Pina Colada as it cools. Coconut and pineapple flavors cover the palate.
The most surprising aspect of this coffee, besides its strong complex structure, was its resemblance to Mosaic hops.

Farmers carefully select ripe cherries and deliver them to the station. At the entrance, experienced employees, after visually examining the cherry, only accept fully ripe cherries and give approval for anaerobic fermentation. Selected cherries are tightly packed in special GrainPro bags and their mouths are closed. Cherries are left to ferment anaerobically (without oxygen) for 18 to 24 hours. After this process, the cherries are carefully removed from the bags and left to dry in direct sunlight on raised beds. This process takes approximately 2 to 3 weeks to complete, while workers rotate the cherries throughout the drying process, allowing them to dry evenly.

In this batch, fermentation in a closed and oxygen-free environment encourages certain microbial interactions, resulting in a bright, fruity flavor with complex floral and citrus notes.

Tracon Coffee, our local partner in Ethiopia, has been with many washing stations in Yirgacheffe since 2015 as a way to increase the added value it can offer for coffees and to stand out among the growing number of specialty processing stations in Ethiopia. It's called anaerobic fermentation. As more producers and wash stations enter the specialty coffee processing arena, unique processing methods are becoming the most important way to stand out among an increasing number of vendors. One of these new processing methods is the increasingly popular anaerobic fermentation method. Anaerobic fermentation takes place in hermetically sealed containers. Tightly sealed maceration tanks ensure that the micro-organisms that feed the fermentation quickly consume all the oxygen in the vessel. At this point, the anaerobic (oxygen-free) environment prevents the micro-organisms that typically breathe oxygen from surviving, causing microorganisms that can breathe carbon dioxide (the typical byproduct of oxygen-breathing microorganisms) to become dominant. Since the micro-organisms involved in the fermentation process are extremely diverse, it has the potential to produce a wide variety of flavors in coffees. Aerobic (oxygen-breathing) micro-organisms produce different taste and aroma results than anaerobic ones, so the oxygen-free fermentation technique is an application that has the potential to produce very different flavors in experienced hands. Just like in the production of wine, beer or cheese, different microbial formations allow very different flavors to emerge.

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