We love Ethiopian beans, after all their home is the home of coffee!
There's no mistaking them for the moment they are first ground their fragrance is so unique, unmistakable and equally as beautiful.
Very elegant with peach, bergamot and jasmine.
|Balance - 8.5
Aroma - 9
||Flavour - 8
||Acidity - 8.5
This particular region, Ethiopia, is known famously for their floral, tropical fruit, citrus, spice, black tea and berry notes (in some cases blueberries) depending on the micro region. As such, Ethiopian Yirgacheffe coffee have earned their reputation to be some of the finest coffees in the world. This is a co-operative we have featured over the years and are pleased to say it's tasting as good as ever this year.
The Worka Co-operative is found in the Gedeb woreda – the South of the Gedeo zone (Yirgacheffe, Ethiopia) at an astonishing 1800-2200 MASL. With 411 members they are also a part of the of the much larger Yirgacheffe Coffee Farmers Cooperatives Union. In the area around the Worka Co-operative, smallholders primarily grow the Kudhume, Welisho, and Dego varietals. Kudhume is the most popular among them. For the smallholders, it is common practice to make homemade organic composts to fuel their plots. They do this because it benefits the local ecosystem and it keeps their land healthy and balanced.
During harvest season, farmer members deliver their freshly picked cherry to the washing station where it is sorted for under ripe, ripe and over ripe cherries, before being depulped. The coffee is then fermented for between 8-12 hours, where the remaining mucilage is broken down by bacteria. After this the coffee is washed in channels, soaked and then placed to dry on raised beds for 10 -14 days until 11% moisture is reached.
This coffee will be roasted and available for espresso and filter for a limited time. If you love your elegant, soft fruits, florals and citrus sparkle this is for you.