The Worka Sakaro Washing Station works with over 400 smallholder farmers in the Gedio Zone of South Ethiopia. These farmers grow their coffee in the shade of Birbira, Corsica Africana, and Ensete Ventricosum trees located on steep mountain slopes at approximately 2,000 to 2,200 masl. Once the coffee cherries are ripe they are picked and sun-dried on raised beds for 18-21 days. After the natural drying process, the coffee is milled and transported for final processing. 

This lot follows suit with the wave of groups now experimenting with various methods of anaerobic processing. It follows all the same steps as a typical naturally processed coffee, except after the coffee is floated, it is placed into special plastic bags, flushed with carbon dioxide and nitrogen gas, and monitored over 3-7 days until fermented adequately (this varies based on mucilage content and environmental conditions). Once the cherries reach the desired pH and color, they are removed from the bags and transferred to drying tables to complete the process.