REGION: Ethiopian, Yirgacheffe Gedeb, Gedeo, SNNP
ALTITUDE: 1900-2100 MASL
VARIETAL: Regional Landrace
TASTING: Light and well balanced with notes of green apple, strawberry juice and a fresh white peach vibe.
NOTES: Our highly sought-after Yirgacheffe Worka coffee is produced at the Gedeb Tatatu wet mill. The mill, processes cherries from around 350 local smallholder farmers and typically cultivate less than 2 hectares of land, on the high elevated farms.
Ripe cherries are delivered to the wet mill for careful sorting and pulping before fermentation for 36-48 hours, depending on the climatic conditions. After this point, the parchment coffee is thoroughly washed and graded by bean density before being dried in the sun on raised African beds for 10 – 15 days (until the ideal moisture level reaches 11.5%).
The parchment needs to be raked and turned periodically to ensure a consistent drying process in the daytime. The coffee is then covered during the day between 12 pm and 3 pm to protect it from the hot sun and covered again at night to protect it from rainfall and high moisture. Once the coffee has dried to the right level, it is transported for dry milling, grading, sorting, handpicking and bagging - ready to be transported to Addis Ababa (the capital city).
Dose: 21g in
Yield: 41g out
Run time: 27 seconds (incl. 10s pre-infusion)