Tasting Notes: Wild Berries, Black Grape, Blood Orange Liqueur

Elevation: 2000 masl

Variety: Heirloom

Process: Anaerobic Natural & dried on raised beds for 18 days

Producer: Smallholder Producers

From the high elevations of Gedio in southern Ethiopia, Worka Sakaro brings together over 400 smallholder farmers growing coffee on steep, shaded mountainsides between 2,000 and 2,200 meters above sea level. These coffees develop slowly in the cool climate, building depth, sweetness, and complexity along the way.

This lot was given a more experimental approach with an anaerobic natural process. After harvest, the cherries are sealed in oxygen-free environments and carefully fermented for several days before being moved to raised beds to dry. That extra step brings out more intensity while still keeping the structure and clarity you want in the cup.

The result is boozy and fruit-forward with notes of wild berries, black grape, and blood orange liqueur.