Single Origin Filter Roast Subscription

Ethiopia Worka Sakaro GR1 Carbonic Maceration

Body: Full
Acidity: High
Process:  Carbonic Maceration

Tasting Notes:  A complex cup with red wine, passionfruit, plum, and blackberry notes throughout. A smooth juicy body and winey acidity, moves to a dark chocolate and toffee finish.

 Background:  This Ethiopian varietal is produced in the region of Gedio, Yirgacheffe, grown on a 120-hectare farm. Produced between a small attitude range of 2050m – 2100m, with average annual temperatures of 23  degrees Celsius allows for flowering to begin in August, with harvesting starting between November and December.  Anaerobic (oxygen-free) processing method was introduced to the region in 2020. The process is to ‘ferment’ the coffee in a fully sealed and oxygen deprived fermentation bags or tanks. Carbonic maceration is the anerobic process used for this varietal. The coffee cherries are placed in sealed stainless-steel tank, in which they undergo this anerobic process. As the cherries ferment, they produce carbon dioxide, which creates a     carbonic environment within the tank.  The time the cherry is spent in ‘fermentation’ is decided based on the temperature gauge reading . Higher temperatures mean the ‘fermentation’ time will be short, while cooler temperatures lead to longer time periods. Temperatures remain below 25 degrees Celsius throughout the whole fermentation process.  Typically, the cherries will be fermented for 4-5 days, however this lot was left in the fermentation tanks for 10 days. This allows for the mucilage to have a longer contact time with the coffee seed and for the flavours of the sweet fruit to impart on the coffee bean. This intensive processing technique results in highly fruity coffees with wild funky flavours.  When the process is complete, the bright red cherry colour has changed to yellow tones. Once carefully removed from the tank, the coffee is dried slowly for 20-25 days on African drying beds in the full sun.  The farmers play a vital role in producing such a unique coffee, Tracon recognise their importance and offer social initiatives to better support their farmers. Tracon provide school  program initiatives to the farmers families to offer a greater access to knowledge and information for a brighter future.ntroducing Refisa Coffee, a remarkable blend produced at the Refisa Washing Station situated in the enchanting region of Nensebo, within the West Arsi zone. Nestled at an elevation ranging from 1800 to 1970 meters above sea level, this exquisite coffee is blessed with rich and fertile red soil. The station acts as a hub for 648 diligent farmers who deliver their vibrant red cherries, harvested from Refisa, Roricho, Bulga, and Riripa areas. The journey of Refisa Coffee begins with meticulous cherry selection, as each cherry is manually collected and subsequently hand-sorted. The predominant cultivars utilised are Welisho and Kurume, renowned for their exceptional quality and flavour profile. The cherries undergo pulping and pre-grading using a traditional Agaarde Discpulper, where the removal of skin and fruit pulp takes place before the parchment is graded based on density, distinguishing it as either 1st or 2nd quality.  Following pulping and pre-grading, the cherries embark on a wet fermentation process lasting 48 hours, enhancing their flavour and aroma. Washing and grading occur in water-filled channels, where the coffee beans are carefully separated based on density.  To further refine the beans, they are soaked under clean water for an additional 2 hours, ensuring optimal purity and flavour development. The next stage involves the drying process, during which the coffee is meticulously piled in 2-centimeter-high layers. Over a period of 10 days, under the gentle caress of the sun’s rays, the beans dry naturally, gradually transforming into their delectable form.  The culmination of this intricate journey is Refisa Coffee, a brew that encapsulates the dedication and expertise of the farmers and craftsmen involved. From the nutrient-rich soil to the meticulous processing methods, every step is carefully orchestrated to bring forth a coffee that exudes excellence and captures the essence of the Nensebo region.

N.B. Single Origin Filter Roasts are lightly roasted specifically and only for specialty apparatus such as Pour Over, Chemex, AeroPress, Batch Brew, Toddy, and all other specialty brew methods.