Ethiopia Natural Yirgacheffe Worka Chechele Grade One
One of our favorite coffees, we’ve settled on natural Yirgacheffe from the Worka (Farm) Chechele as our very favorite from Ethiopia. So light and sweet; a really refreshing, delicious cup of coffee with an amazing melody of berries in every sip. Cupping notes: of strawberries, raspberry jam, caramel, and blueberries; excellent any way you make it: pour over, espresso, French press, cold brew, a truly delicious cup of coffee.
One of our favorite coffees, we’ve settled on natural Yirgacheffe from the Worka (Farm) Chechele as our very favorite from Ethiopia. So light and sweet; a really refreshing, delicious cup of coffee with an amazing melody of berries in every sip. Cupping notes: of strawberries, raspberry jam, caramel, and blueberries; excellent any way you make it: pour over, espresso, French press, cold brew, a truly delicious cup of coffee.
One of our favorite coffees, we’ve settled on natural Yirgacheffe from the Worka (Farm) Chechele as our very favorite from Ethiopia. So light and sweet; a really refreshing, delicious cup of coffee with an amazing melody of berries in every sip. Cupping notes: of strawberries, raspberry jam, caramel, and blueberries; excellent any way you make it: pour over, espresso, French press, cold brew, a truly delicious cup of coffee.
CUPPING NOTES
Region: Gedeo, Yirgacheffe, Southern Ethiopia
Grade/Rating: Grade One
Altitude: 1800-2000 meters above sea level
Plant Species: Arabica
Varietals: 74-110, 74-112, Ethiopian Heirloom
Harvesting Process: Hand Picked
Milling Process: Natural
Drying Process: Raised beds
Harvest Month(s): November
Yirgacheffe is a region in southern Ethiopia that is known for its successful coffee production due to the nutrient-dense soil and high elevations. It lies in the Gedeo zone and is located in the village or kebele of Chelchele. The washing station manages over 360 drying beds for drying natural and washed coffees that are handpicked by local farmers who sort only ripe cherry for best quality. Coffee in this region is grown between 1800-2000 meters above sea level and undergoes natural processing which helps to develop its complex, fruity flavors. After undergoing the natural process, the coffee is dried for approximately 21 days.
Coffee cherry drying on raised beds.
Overhead view of mountainside coffee farms in Ethiopia.
