Origin

Worka Sakaro is a small area in the Gedeb district close to the town Yirgacheffe in Ethiopia. Approximately 300 small farm holders deliver coffee cherry yearly to the local mill where Joffrey’s Roastmaster selected these beans from.

This mill uses a unique Anaerobic process which first starts with selecting the ripest cherries by using a special meter to measure the cherries water content. The top cherries will then be soaked in a tank to separate any possible floaters. The denser coffee cherries sink to the bottom and are then separated and transferred to raised beds immediately to remove any excess water. The cherries are then packed in special plastic bags to start the fermentation process. Depending on the outside temperature and weather this fermentation could take anywhere from 3-7 days. Once the desired Ph level and color is met, the coffee is then transferred to raised beds for final drying and shipment to Joffrey’s for roasting!