S&W Craft Roasting

Ethiopia Worka Sakaro Gr1 Anaerobic Natural

From the high-altitude Worka Sakaro area near Yirgacheffe (2000–2200 masl), this coffee is grown by smallholder farmers and processed via anaerobic natural fermentation—cherries are sealed in plastic bags for 3–7 days of controlled fermentation before sun-drying on raised beds. The cup delivers a distinctive funk character up front, followed by bold blueberry and raspberry notes with a wine-like Pinot Noir finish. This is a coffee that rewards precise extraction without over-agitation; it's complex enough to demand respect and playful enough to justify exploring it across multiple brew methods.