Caliber Ethiopia Worka Chelbessa Beans Light Bag/340 g
Ethiopia Worka Chelbessa 340 G
/ Roast: Light / Notes: kiwi / honey / citrus
Southern Ethiopia and Yirgacheffe can get very confusing when trying to figure out the geographical areas and names. Yirgacheffe is actually the name of a small town as well as the name of a small administrative district, also known as a woreda. Yirgacheffe coffee is mostly from the political boundary area called the Gedeo Zone, named after the Gedeo ethic group. The Gedeo Zone is broken down into 7 woredas: Dilla, Dilla Zuria, Bule, Wenago, Yirgacheffe, Kochere, and Gedeb. Fairly recently, the political boundaries of Gedeb grew to include communities north of Gedeb, that were formally a part of Kochere.
Gedeb is the southern most woreda of the Gedeo Zone, and coffee is somewhat newer to this area. Many farms here have been growing coffee for only 1 or 2 generations. Farms in this area tend to be relatively small, averaging around 1.5 to 2 hectares, although there are a few larger farms that are 5 to 20 hectares. Today Yirgacheffe is famous for putting washed Ethiopian coffees on the map many years ago. People fell in love with the floral and citric profiles that the washing process brought out in the coffees of Yirgacheffe, and this small town became famous for its coffee—seemingly overnight.
Neguesse Debela initially ran a successful computer components import company, but after a trip to Minnesota (where he enjoyed a pour-over coffee) he had an epiphany. He realized the potential for coffee in his home country, and got to work immediately upon his return. Neguesse began by touring coffee processing sites throughout southern Ethiopia to understand better the farming and processing methods. Neguesse next hired Abenezer Asafaw, an energetic young coffee professional as his quality controller and coffee manager.
Nestled within Worka Chelbessa is the Kebele community, located in the most southern part of the Gedeo region. Over the last ten years, Worka Chelbessa has become increasingly renowned for producing spectacular coffees. This was the deciding factor for coffee producer Neguesse Debela when looking where to invest in coffee. In 2017, Neguesse started operating his first site in Worka Chelbessa, but quickly expanded in 2019. He bought another washing station a few kilometers away in a small area sub area of Worka Chelbessa called Danche.
Neguesse and Abenezer have since bought land to process coffee themselves, but have also started managing processing sites in Nensebo, Gedeb, and Guji. In early 2019, their company finished the final touches on their own export dry mill, giving them full control of their product and quality. The two different sites, run by Neguesse and his team, produce immaculate washed and natural processed coffees, but also create unique experimental lots in an effort to always keep improving their quality.
The Worka Chelbessa washing station utilizes the traditional underwater fermentation commonly used in Ethiopia. However, in 2021, they also experimented with dry fermentation. This coffee is a combination of both wet and dry fermentation. In underwater fermentation the coffee is fully submerged in water for 36 to 48 hours, but the process can take longer. In dry fermentation the coffee is pulped and left to ferment without being underwater for 36-48 hours. After fermentation the coffee is dried for 10-14 days on raised beds.
We’re excited to offer this exceptional washed Ethiopian coffee. Floral & juicy, this coffee boosts notes of honey-sweet kiwi with brilliant citrus notes.