About the coffee:
This delicious washed lot from the Worka Chelichele station is the result of an improved process and the commitment of 400 small farmers. The result? A cup full of floral notes, raspberries, chocolate, and citrus.
We already know that coffee transcends national and international borders, and the Worka Chelichele washing station proves just that. Administratively, Gedeb is in the Gedeo zone, but when it comes to coffee, climate and soil don't always align with political boundaries. This coffee is often referred to as "Yirgacheffe" because the coffees grown in this area are similar in profile to those grown in Yirgacheffe.
Around 400 smallholder farmers deliver their cherries to the Worka Chelichele station, where careful processing and dedication result in an exceptional coffee. Most of the coffees grown in Gedeb come from local varieties, often referred to as "Ethiopian evergreens." In addition, some of the region's varieties were developed by the Jimma Agricultural Research Center (JARC), one of Ethiopia's most important institutions.
JARC has played a vital role in developing disease-resistant, high-yielding varieties that continue to deliver excellent quality in the cup. This washed lot embodies all the unique characteristics of this remarkable region, with floral notes, raspberry, chocolate, and citrus.
Cultivation:
Farming methods in the region remain largely traditional. Farmers typically plant coffee alongside other food crops, a common practice among smallholders that maximizes land use and provides food for their families.
In addition to traditionally practicing mixed cropping on most farms, organic farming is also the norm. Farmers in the region typically use very little fertilizer or pesticides, if any. Most agricultural work is done by hand by immediate family members.
To take advantage of the region's ideal climate, Worka Chelichele provides training so that farmers can produce higher quality cherries. The training focuses on proper harvesting and transportation procedures.
Harvest:
Farmers selectively pick the cherries by hand and transport them to the Worka Chelichele washing station. At the station, workers sort the cherries by hand to remove underripe, overripe, and damaged cherries. The cherries are soaked to remove floating particles, then pulped and fermented for 72 hours. To improve the fermentation process, workers change the water every 24 hours. They also ensure that the average temperature remains stable between 18.5 and 20.5°C.
After fermentation, the pergament is washed in clean water and then transported to one of the station's 360 elevated drying beds, where it dries for about 21 days until it reaches its ideal moisture content. Each drying bed is marked with a code, making it easy to track the status and traceability of the processing.
Ethiopian Grade 1:
In Ethiopia, grades depend on visual inspection for defects and cup quality. Grade 1 is considered the highest quality coffee. Grade 1 and 2 coffees are considered specialty coffees. Coffee graded 3-9 is considered commercial coffee. Grade 1 coffee is free from cup defects and impurities and does not contain any broken beans.
About the region/Gedeb:
The Gedeb district, named after its largest city, is largely agricultural in nature. According to the 2007 census, about 11% of the population lived in urban areas. The rest of the population lives in rural areas and is predominantly self-sufficient farmers.
Most farmers in the region farm less than 5 hectares (many calculate their coffee farms based on trees rather than area). Farming methods are largely traditional. Families typically cultivate small plots of land near their homes, mixing food crops with coffee and other cash crops.
Most of the coffee grown in Gedeb is of local varieties (often referred to as "Ethiopian evergreens"). Varieties commonly grown in the region include those developed by the Jimma Agricultural Research Center (JARC). JARC is an important research center in Ethiopia that has done extensive work in developing disease-resistant, high-yielding varieties that still exhibit high cup quality.
Coffee in Ethiopia:
Although Ethiopia is known as the birthplace of coffee, it remains a favorite in the specialty coffee industry today thanks to its incredible variety of flavors. Although full traceability has recently encountered difficulties, new regulations have made direct purchasing possible. We work directly with producers to help them produce high-quality, special batches that are now fully traceable, adding value for both producers and roasters.
The exceptional quality of Ethiopian coffee is due to a combination of factors. The genetic diversity of coffee varieties means that even between (or within) farms with similar growing and processing conditions, we find a wide range of flavors.
In addition to the varieties, the processing methods also contribute to the final quality. The key ingredients for excellent coffee in Ethiopia are the farming traditions that have created the genetic diversity, the processing infrastructure, and the great coffee we enjoy today.
Most producers in Ethiopia are smallholders, and the majority continue to grow coffee using traditional methods. As a result, most coffee is grown without the use of chemical fertilizers and pesticides. Coffee cultivation, harvesting, and drying are almost entirely done by hand.
