ETHIOPIA WORKA COOPERATIVE
Origin: Yirgacheffe, Ethiopia
Elevation: 2000-2250 MASL
We Taste: Jasmine, Toffee, and Chocolate
How many hands does it take to make a bag of roasted beans? In Ethiopia, it is common for farmers to have tiny farms so small that they would not likely be able to sell them on their own. But, by being part of a cooperative, they can deliver their coffee to a washing station, which becomes part of a lot that over 900 other farmers contribute.
This particular lot is a washed coffee. It was pulped from its outer fruit, fermented, and "washed" via traditional Ethiopian washing channels. Check out the pics; they rake the coffee back and forth to wash off the sticky fruit outside the bean. After washing, coffee is laid on raised beds and allowed to dry in the sun for 14-21 days until it reaches ideal moisture. After drying coffee, the coffee is cupped, categorized, and separated into a 150-bag lot of coffee.
This is the first time in a while that we've had coffee from Worka, and this washed this coffee will not disappoint. While coffees from this region taste slightly different every year (due to climate/minor changes in processing/chance), we love the consistency of the flavor profile from the Worka Cooperative. When we're drinking it, we taste notes of jasmine tea, a toffee-sweet like body, with notes of chocolate and stone fruit on the finish.
*We roast all of our coffee to order. If we receive your online order on Monday or Tuesday before Midnight, we’ll ship it out by Thursday. If you place your order after, (Wed-Sun), we’ll roast and ship it out to you at the beginning of the following week.