S&W Craft Roasting

Ethiopia Worka Sakaro Anaerobic Wine Process Natural

Worka Sakaro sits in the high-altitude Gedeb district (2000–2200 masl) near Yirgacheffe, where smallholder farmers grow indigenous heirloom varietals. The anaerobic "wine process" natural starts with brix-sorted ripe cherries, sealed fermentation for 3–7 days to develop complexity, then sun-drying on raised beds. Expect a tantalizing apple-peach tart with jasmine notes—bright, fruit-forward, and expressive. A thoughtfully processed natural that rewards the 2-week minimum rest.