Quality Report - Ethiopia Yirgacheffe Worka Sakaro CM Natural
About This Coffee
This Ethiopian varietal is produced in the region of Gedio, Yirgacheffe, and 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.
Typically, the cherries will be fermented for 4-5 days. However, this lot was left in the fermentation tanks for ten 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 to 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.
Region: Yirgacheffe, Gedio
Farm/Coop/Mill: Worka Sakaro
Process: CM Natural
Altitude: 2050 - 2100masl
Harvest: November - December
Sourcing Partner: Bennetts Coffee
Quality Report: (86.5/100)
Roast Level: Light
Aroma(8/10): Tropical fruits
Sweetness(8/10): Coconut sugar-like sweetness
Flavour(8/10): Red wine, starfruit, raspberry, chocolaty
Aftertaste(8/10): Pleasant bitterness like dark chocolate
Acidity(8.5/10): Medium, malic acidity like pineapple
Mouthfeel/Body(8/10): Juicy mouthfeel and medium body
Balance & Overall(8/10): Funky and boozy coffee from its CM process. If you want to explore CM coffee, this is one.