This juicy cup opens with aromas of lychee, apricot, and cocoa powder. White peach and raspberry notes accompany crisp green apple acidity in the cup, with cocoa powder and a hint of candied ginger emerging in the finish.
Certified Organic by OCIA.
Producer: Neguesse Debela
Farm: Smallholders in Worka Chelbessa
Region: Gedeb, Gedeo
Altitude: 1,900-2,200 masl | 6,234-7,218 feet
Varietal: 1974-1975 JARC Selections & Local Landraces
Notes: White Peach, Cocoa Powder, Green Apple
The kebele (community) of Worka Chelbessa is located in Gedeb, the southernmost part of the Gedeo region. In the past decade it has become well-known for producing spectacular coffees, which made Neguesse Debela want to invest in the area when he began his coffee career a few years ago.
In 2017, Neguesse started operating his first site in Worka Chelbessa, but quickly expanded in 2019 by buying another washing station a few kilometers away in a small sub-area called Danche. The two sites, run by Neguesse and his team, execute immaculate washed and natural processed coffees, but also create unique experimental lots in an effort to keep improving their quality.
Previously Neguesse was known in Ethiopia as a computer guy, running a successful computer part import company. While coffee does not seem like a natural leap, Neguesse was inspired by a trip to Minnesota, where at a cafe he had a pour-over that for him was an epiphany. He realized the potential of coffee in his home country, and upon his return he got right to work. Neguesse started off by touring coffee processing sites throughout southern Ethiopia to understand farming and processing better. He hired Abenezer Asafaw, an energetic young coffee professional, as his quality manager. They have since bought land for their company SNAP to process coffee themselves and now manage processing sites in Nensebo, Gedeb, and Guji. In early 2019, SNAP finished the final touches on their own export dry mill, giving them full control of their product and quality.
The Worka Chelbessa washing station utilizes the traditional underwater fermentation commonly used in Ethiopia, but in 2021 experimented with dry fermentation as well. This lot is a combination of both wet and dry fermentation.
In underwater fermentation the coffee is fully submerged in water for 36 to 48 hours, but the process can take longer. In dry fermentation the coffee is pulped and left to ferment for 36-48 hours. After fermentation the coffee is dried for 10-14 days on raised beds.