Dinkinesh: Worka Chelbessa Producer: Neguesse Debela Region: Gedeb, Gedeo, Yirgacheffe Elevation: 1,900 - 2,200 MASL Variety: 1974-1975 JARC selections and local landraces Process: Washed Recommended Brew Ratios: Espresso: 1:2.2 - 1:2.3 (17.5-18g in, 38.5-41.5 out, 25-28 seconds) Filter: 1:17 Batch Brew: 1:17 More: Worka Chelbessa comes from Gedeb, the most southern part of the Gedeo region, and the area is well known for producing incredible coffees. Yirgacheffe itself is famed for its beautifully delicate floral and citric coffees (think meyer lemon and bergamot, for example). Neguesse Debela, the owner of the Ethiopian exporting company SNAP, oversees two sites in the area and works with small producers as well. They produce spectacular washed coffees, and they continue to innovate by creating unique, experimental lots of coffee. The Worka Chelbessa washing station utilizes the traditional underwater fermentation commonly used in Ethiopia, but also in 2021 experimented with dry fermentation as well at Chelbessa. 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 normally, but the process can take longer. In dry fermentation the coffee is pulped and left to ferment without being underwater for 36-48 hours. After fermentation the coffee is dried for 10-14 days on raised beds. *If you would like this coffee ground, please specify brew method in the order comments.

Dinkinesh: Worka Chelbessa Producer: Neguesse Debela Region: Gedeb, Gedeo, Yirgacheffe Elevation: 1,900 - 2,200 MASL Variety: 1974-1975 JARC selections and local landraces Process: Washed Recommended Brew Ratios: Espresso: 1:2.2 - 1:2.3 (17.5-18g in, 38.5-41.5 out, 25-28 seconds) Filter: 1:17 Batch Brew: 1:17 More: Worka Chelbessa comes from Gedeb, the most southern part of the Gedeo region, and the area is well known for producing incredible coffees. Yirgacheffe itself is famed for its beautifully delicate floral and citric coffees (think meyer lemon and bergamot, for example). Neguesse Debela, the owner of the Ethiopian exporting company SNAP, oversees two sites in the area and works with small producers as well. They produce spectacular washed coffees, and they continue to innovate by creating unique, experimental lots of coffee. The Worka Chelbessa washing station utilizes the traditional underwater fermentation commonly used in Ethiopia, but also in 2021 experimented with dry fermentation as well at Chelbessa. 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 normally, but the process can take longer. In dry fermentation the coffee is pulped and left to ferment without being underwater for 36-48 hours. After fermentation the coffee is dried for 10-14 days on raised beds. *If you would like this coffee ground, please specify brew method in the order comments.