This is our last selection from Yirgacheffe for the season! In the cup we find pronounced ripe peach, delicate jasmine and lilac florals, and sparkling acidity.
2,000 - 2,210 masl
Hand picked at peak ripeness. Floated to further remove defects and depulped on the day of harvest. Graded by density. Wet fermented for 36-72 hours. Dried on raised beds until reaching ~10% moisture content.
Worka Site was established in 1990 by Ato Mijane Worassa. There are approximately 400 smallholder producers who deliver their cherry to this station. Ato's son Daniel has recently joined in managing the site, and has done a lot to help improve quality and consistency at the mill. The Mijane family has also started helping farmers with pre-harvest financing, and by providing organic compost/fertilizer.
Ethiopia is widely acknowledged as where coffee originated, and its production continues to represent about 10% of the country’s gross domestic product. DNA testing has confirmed over 60 distinct varieties growing in Ethiopia, making it home to the most coffee biodiversity of any region in the world. Given the tradition of coffee production in Ethiopia and the political interworkings of the Ethiopian coffee trade, it is virtually impossible to get single variety coffee lots from Ethiopia. This is changing, albeit very slowly. Most Ethiopian coffees are blends of the many Ethiopian varieties, and referred to simply as 'Ethiopian Landrace'.
The cost of getting a coffee from cherry to beverage varies enormously depending on its place of origin and the location of its consumption. The inclusion of price transparency is a starting point to inform broader conversation around the true costs of production and the sustainability of specialty coffee as a whole.