Latest arrival: Ethiopia – Worka

“Delicate Bergamot and tangy citrus with delicious creamy texture”

Origin: Ethiopia, Yirgacheffe

Producer: The smallholders of Yirgacheffe – The Worka Collective

Altitude: 2050 – 2200 MASL

Processing: Washed

Varietal: Heirloom

“Juicy peach, grapefruit and honeysuckle”

Our latest batch comes from the Worka Cooperative. which operates the Halo Fafate Washing Station in Gedeb Woreda, Yirgacheffe, Ethiopia, and serves around 900 small holder farmers in the area. And by ‘small holder’, we really do mean small! These farmers own on average 1/2 to 1/8 hectares – that is, about the size of a small garden.  

This Ethiopian coffee has been curated by Getu Bekele, who holds a Masters in Plant Breeding and Genetics and a Doctorate in Global Food Security and Crop Improvement. As a certified botanic expert, he has focused all of his research into Ethiopian coffee farming – producing a phenomenal bean for you to enjoy.  

When we cupped this coffee, we were treated to a bright acidity, medium body, florals, and complex flavours – all the traits that we love about Yirgacheffe coffees. You’ll notice that this coffee is also light and clean, which is all thanks to the processing. The particular bean that we are featuring has been processed with the washed method. The freshly harvested cherries are pulped on the same day as they are picked, then dried for a maximum of 7 days. This method is very different to the natural method, where the coffee cherries are laid bare to the sun for 15 days.

So expect delicate yet juicy peach, grapefruit and honeysuckle flavours. We suggest if you’re a milk drinker, give it a go black – you’ll thank us later.

Until next time,
Stay caffeinated!

Posted in At Origin

Jon O'Neill    
Written by
Jon O'Neill    27th Oct 2020

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