Red Rooster Coffee's Ethiopia Worka Sakaro Anaerobic Natural returns with its 2025 crop, and it's every bit as captivating as fans remember. This isn't just another Ethiopian coffee—it's a Red Rooster exclusive that showcases what happens when meticulous processing meets exceptional terroir. The Worka Sakaro washing station in Guji has perfected the anaerobic natural method, fermenting whole cherries in sealed, oxygen-free tanks before drying. The result? A flavor profile that walks the tightrope between fruit-forward intensity and refined elegance.
Red Rooster bought the entire anaerobic lot this year, a testament to how reliably outstanding this coffee performs. It's a crowd-pleaser in the truest sense—complex enough for coffee geeks, approachable enough for anyone who simply loves a delicious cup.
Tasting Notes
The aromatics announce themselves immediately: delicate cherry blossom with a whisper of rose, like walking through an orchard in early spring. On the palate, expect ripe berries and raspberry tea upfront, settling into hazelnut richness with a black plum sweetness that lingers. The body is medium and silky, the acidity bright but never sharp—think raspberry more than citrus. The finish is clean with a subtle chocolate undertone that balances the fruit beautifully. This is Ethiopian coffee that doesn't sacrifice drinkability for complexity.
Brew Methods
This coffee shines across brewing methods, but it truly excels as pour over or in an automatic drip brewer, where its clarity and layered flavors can fully express themselves. The V60 or Chemex will highlight the floral aromatics and tea-like qualities, while a Stagg EKG-powered pour brings out the berry sweetness. As espresso, it's fruit-forward and jammy with a velvety crema—pull it at a 1:2.5 ratio to keep the acidity balanced. French press drinkers will appreciate how the immersion method amplifies the hazelnut and chocolate notes. Avoid water that's too hot (aim for 200-203°F) to preserve the delicate florals.
About the Roaster
Red Rooster Coffee, based in Floyd, Virginia, has built a reputation for sourcing exceptional single origins and roasting them with precision to highlight inherent terroir. Their commitment to relationship-driven sourcing means securing exclusive lots like this entire anaerobic harvest from Worka Sakaro.
Not sure which grind size to order, or which equipment will complement this coffee best? Clive's team can recommend the ideal grinder settings and brewing gear to make every cup extraordinary.