One of the oddities of 2020 has been the combination of a slower-paced world and the push and pull of demand. We bought and paid for this coffee in March and it has literally taken until the end of October to arrive in the roastery. East Africa has had more than its share of troubles this year, with you know what adding to the mix. On the positive side of things, this is a fantastic natural and a super tasty complex brew.
Country: Ethiopia
Region: Yirgacheffe
Co-operative; Worka (1745 members of which 314 are women)
Manager: Shibru
District: Worka Kebele, Gedeb, Gedeo Zone
Process: Natural
Varietals: Heirloom
Harvest: November to February
Rainy season: March to September with a dry month in May.
Altitude: 1650-2700 Meters (2700 is incredibly high)
Number of sites: 1 (there is a second site in construction at the moment)
Yirgacheffe Coffee Farmers Union: Joined in 2010.
Roast; Light filter.
Cup potential.
Aromatics: Body: Acidity:
Recipe: we have been brewing this at a starting point of 65g per litre.
Here is a little bit more about the Worka co-operative.
Despite being a relatively new co-operative, Worka is already a respected name amongst us roasters. It was created in 2006, after the creation of the Gedeb district, which used to be a part of Kochere. Since the split, the local government assisted the community in building Worka washing station. Worka started selling coffee to private buyers or “akrabis” in the Kochere and Yirgacheffe districts. They became part of YCFCU in 2010. According to the members, they stay with the union because they see themselves as part of the business. They are offered training from farming techniques to personal finances and can improve their production methods and save money for the offseason.
