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Ethiopia Worka Sakaro ANAEROBIC Natural

Roasteries / Magnolia Coffee / Ethiopia Worka Sakaro ANAEROBIC Natural

Ethiopia Worka Sakaro ANAEROBIC Natural

Magnolia Coffee
ANAEROBIC NaturalEthiopia

Estimated flavor profile

estimated

Based on coffee characteristics

AciditySweetnessAromaBodyAftertasteBitterness
Acidity
Low
Sweetness
Medium
Aroma
High
Body
Very Low
Aftertaste
Low
Bitterness
Very Low

Derived from origin, process, roast level & tasting notes. Scores update as the community logs brews.

About this coffee

Worka Sakaro is a small area in the Gedeb district, near Yirgacheffe. It sits at a high elevation, with much of the surrounding land ranging between 2,000 and 2,200 meters above sea level. Around 300 smallholder farmers deliver coffee cherries to the local mill each year. The anaerobic process begins with carefully selecting the ripest cherries, using a Brix meter to measure the sugar content in the mucilage. The cherries are then soaked in water to remove floaters, while the denser, higher-quality cherries sink and are separated. These are immediately transferred to raised beds to drain any e Source: magnoliacoffeeco.com (roaster’s own copy).