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Ethiopia Worka Chelichele (Anaerobic) 

Body: Full
Acidity: High
Process:  Anaerobic

Tasting Notes:  A syrupy body and plum wine acidity lingers throughout the cup.  Blackberry jam, dark chocolate, passionfruit and mango upfront, move to a wine and cacao finish.

 Background:  Yirgacheffe Werka Chelchele is a renowned coffee origin located in the Gedeb District of Ethiopia, often celebrated for its exceptional quality and distinctive flavour profiles. This coffee, managed at the Chelchele Station, is sourced from over 500 local farmers who grow their crops in small garden plots at high altitudes ranging from 1950 to 2050 meters above sea level. The region’s specific varietals include Wolisho, Kurume, Dega, and JARC 74110 and 74112, contributing to the coffee’s unique characteristics.  The processing methods at the Chelchele Station are quite varied, designed to enhance the coffee’s natural attributes. Natural fermentation is a key process here, where cherries are placed on African drying beds soon after harvest. They are dried for 3 days under shade and an additional 19 days in direct sunlight. This method, overseen by Station Manager Ali Yasin, ensures high-quality beans by balancing drying time and space efficiency. The station also produces washed and special fermentation coffees, each processed with equally rigorous standards to maintain the integrity and quality of the beans.  The beans from Chelchele station are noted for their small size and density, which translates to a robust and versatile flavour profile. This coffee’s high elevation and diverse heirloom varieties make it highly sought after, suitable for a variety of brewing methods.

N.B. Single Origin Filter Roasts are lightly roasted specifically and only for specialty apparatus such as Pour Over, Chemex, AeroPress, Batch Brew, Toddy, and all other specialty brew methods.