Ethiopian Sakaro Carbonic Maceration

$22.00
Strength Profile
Rating of 1 means Mild.
Rating of 10 means Strong.
The rating of this product for "" is 6.

Rich dark chocolate and fresh herbal mint notes carry through to a red wine-like acidity. Raspberry, strawberry, and red currants to finish.

Region: Gedio, Yirgacheffe
Variety: Indigenous Heirloom
Altitude: 2050 - 2100 MASL
Process: Special Preparation - Carbonic Maceration


Origin Story - Ethiopia Worka Sakaro Grade 1

This Ethiopian varietal is produced in 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.

Anaerobic (oxygen-free) processing method was introduced to the region in 2020. The process is to ‘ferment’ the coffee in fully sealed and oxygen-deprived fermentation bags or tanks. Carbonic maceration is the anaerobic process used for this varietal. The coffee cherries are placed in sealed stainless-steel tanks. 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 more extended periods. Temperatures remain below 25 degrees Celsius throughout the whole fermentation process.
Typically, the cherries are fermented for 4-5 days; however, this lot was left in the fermentation tanks for ten days. This allows 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 produces highly fruity coffees with wild, funky flavours.
When the process is complete, the bright red cherry changes 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.

What Makes Our Coffee So Delicious?

Our customers ask us this all the time. And it’s no secret ingredient! At Bun Coffee, we pride ourselves on delivering the freshest coffee in Australia. And the difference is remarkable.

Coffee loses its intense, aromatic flavours over time. Nothing compares to the sensory experience of fresh ground coffee. And as coffee lovers, Bun Coffee prioritises the impact of flavour and freshness on the overall quality of our products.