This coffee packs a lot of berry punch. Strawberry dominates with supporting notes of blackberry, raspberry and rose. Expect plenty of chocolate and a creamy mouthfeel. For several years, Ethiopia Worka has consistently been one of our favorite coffees. We’re particularly excited about this fresh crop that’s been anaerobically processed. Produced in the heart of the revered Gedeb growing region, ripe cherries are handpicked and go through several rounds of sorting before being packed in special plastic bags to start the fermentation process. After about 16 hours, gas is removed from the airtight bags, allowing the anaerobic process to begin. Depending on weather and temperature, this process can take anywhere from 3-7 days. Once the cherries have reached their desired color and pH level, the coffee is transferred to raised beds for final drying.