Ethiopia Worka Sakaro GR1 – Carbonic Maceration

This Ethiopian varietal is produced in the Gedeb region on a 120-hectare farm. Grown within a narrow altitude range of 2050–2100m and in average annual temperatures of around 23°C, the coffee trees begin flowering in August, with harvesting taking place between November and December.

Anaerobic (oxygen-free) processing was introduced to the region in 2020. In this method, coffee cherries are fermented in fully sealed, oxygen-deprived tanks or bags. For this particular lot, carbonic maceration is the anaerobic technique used.

The cherries are placed into sealed stainless-steel tanks where fermentation begins. As the cherries ferment, they naturally produce carbon dioxide, creating a carbonic environment inside the tank. Fermentation time is determined by temperature: warmer conditions shorten the duration, while cooler temperatures extend it. Throughout the entire process, temperatures are kept below 25°C.

Typically, cherries undergo 4–5 days of anaerobic fermentation. However, this lot remained in the tanks for 10 days, allowing extended contact between the sweet mucilage and the coffee seed. This additional time enhances fruit intensity and produces the vibrant, funky flavour characteristics associated with carbonic maceration. Once fermentation is complete, the cherries change from bright red to yellow tones.

The coffee is then carefully removed from the tanks and dried slowly for 20–25 days on African drying beds under full sun.

The farmers play a crucial role in producing such a distinctive coffee. Tracon recognises their importance and supports farming communities through social initiatives, including school programs that provide families with improved access to education, knowledge, and opportunities for a brighter future.

Tasting Notes:

Red wine, passionfruit, plum, and blackberry notes throughout.