Ethiopia Worka Yirgacheffe
Ethiopia Worka – Apricot, Lemon Curd, Jasmine Blossom
There are coffees we consistently go back to each year because of the relationships we form with producers or the innovative work an exporter does in the producing country. But, ultimately, the common thread is that the coffee must be fantastic. In some ways, washed coffee from Ethiopia is the purest expression of this; with so many small holding producers, and a political system requiring their membership at a coop, forming deeper relationships with producers is a challenge. These circumstances, however, do not diminish the amazing qualities that coffee grown in its birthplace attains. Juicy, clean, and bright, washed processed Ethiopian coffees are always some of our favorites to release each year.
This particular lot comes to us from the Shale Washing Station, located just outside the town of Worka in Ethiopia’s Yirgacheffe region. The washing station represents around 1,500 small holding producers who deliver their freshly harvested coffee for processing throughout the season.
Sweet, bright, juicy, and delicate, Worka brings the heat on all fronts. It opens with clean and vibrant apricot, alongside the bright creamy flavor and mouthfeel of lemon curd. As it finishes, it leaves jasmine lingering on your palate. This coffee is an absolute delight, best suited for those familiar with the lighter specialty coffee profile.
Origin // Ethiopia
Region // Yirgacheffe
Producer // Shale Washing Station
Variety // Ethiopian Heirloom
Elevation // 2,350 m.a.s.l.
Process // Washed
Flavor Notes // Apricot, Lemon Curd, Jasmine
The Yirgacheffe region of Ethiopia lies in the southern portion of the country, where coffee is in its natural habitat - healthy soil, high elevations, and tropical climate. Coffee grows wildly here, often intermingled with other dense vegetation on farmers’ properties. Coffees grown in this region deliver a bright and delicate profile of citrus and florals with a gentle tea-like finish.
Processing Method: Washed
This washed coffee from Yirgacheffe is first de-pulped to remove the fruit from the seed. Next, a 24-hour fermentation process is used to remove the remaining layer of mucilage. After the mucilage is removed the coffee seeds are washed and laid out to dry on raised beds for 7-10 days. You can expect washed process coffees to be clean and bright, with a sparkling quality.