Ethiopia Worka Chelbesa

Information

The 760+ coffee farmers in Worka Chelbesa are deeply committed to their craft. Many of them have been cultivating coffee for generations, using traditional farming methods passed down through their families. After harvesting the cherries, the farmers transport them to the Chelbesa station.

Upon arrival at the station, the cherries are received and meticulously sorted to ensure only the best quality cherries are processed. They are then fermented in tanks for 72 hours, a process that enhances the coffee’s flavour complexity. Once the fermentation process is complete, the cherries are transferred to raised beds, where they are dried for 10 to 12 days until the coffee reaches the ideal moisture content. This slow and careful drying process helps to preserve the coffee’s unique flavour profile.

The coffee from Worka Chelbesa is celebrated for its distinctive characteristics. It often exhibits bright acidity, floral and fruity notes, and a clean, tea-like body. These flavour profiles are a result of the region’s high altitude, fertile soil, and the farmers’ dedication to sustainable and traditional farming practices. The coffee is typically processed using the washed and natural methods. In addition to its exceptional coffee, Worka Chelbesa is also known for its strong sense of community. The farmers often work together, sharing knowledge and resources to improve their practices and livelihoods. This collaborative spirit, combined with the region’s natural advantages, makes Worka Chelbesa a standout origin for specialty coffee.