MEET THE PRODUCER | Established in 2008, Negusse Debela's newest endeavor - SNAP Specialty Coffee - seeks to provide specialty Ethiopian coffees processed "consistently and exceptionally." They run or partner with several washing and processing stations throughout Ethiopia, including the two Worka Chelbessa washing stations in Gedeb. Today's release hails from Wate Danche, the second iteration of Worka Chelbessa and the site of some really remarkable achievements in Ethiopian processing methods. It's a special project headed up by Marcelo Pereira, process innovator who consults for SNAP - and we couldn't be more excited to share it with you today. TRUST THE PROCESS | Worka Chelbessa purchases from hundreds of farmers in the surrounding villages, but this particular lot was sourced specifically from those smallholders in the Danche kebele of Gedeb. The cherries, which were handpicked at peak ripeness, underwent anaerobic fermentation in GrainPro bags for five days. Next, they were pulped, washed, and laid out to bathe in the African sun for 10-14 days, until optimal moisture content was achieved. TAKE A SIP | This coffee presents as a really beautiful washed Ethiopian coffee, with a little added texture thanks to that extended time of anaerobic fermentation. Florals (like white flowers), citrus (like lemon), and stone fruit (like peach) have us reminiscing about so many lovely cups of Ethiopian Gesha, but an unexpected visitor from the tropics (hi, lychee!) causes this one to stand apart. ___________________________________________________________________________ Origin | Worka Chelbesa, Gedeb, Gedeo, Ethiopia Producer | Negusse Debela | SNAP Specialty Coffees Washing Station | Wate Danche Process | Anaerobic Washed Variety | 1974-1975 JARC selections, and indigenous landraces Elevation | 1900-2300 masl

MEET THE PRODUCER | Established in 2008, Negusse Debela's newest endeavor - SNAP Specialty Coffee - seeks to provide specialty Ethiopian coffees processed "consistently and exceptionally." They run or partner with several washing and processing stations throughout Ethiopia, including the two Worka Chelbessa washing stations in Gedeb. Today's release hails from Wate Danche, the second iteration of Worka Chelbessa and the site of some really remarkable achievements in Ethiopian processing methods. It's a special project headed up by Marcelo Pereira, process innovator who consults for SNAP - and we couldn't be more excited to share it with you today. TRUST THE PROCESS | Worka Chelbessa purchases from hundreds of farmers in the surrounding villages, but this particular lot was sourced specifically from those smallholders in the Danche kebele of Gedeb. The cherries, which were handpicked at peak ripeness, underwent anaerobic fermentation in GrainPro bags for five days. Next, they were pulped, washed, and laid out to bathe in the African sun for 10-14 days, until optimal moisture content was achieved. TAKE A SIP | This coffee presents as a really beautiful washed Ethiopian coffee, with a little added texture thanks to that extended time of anaerobic fermentation. Florals (like white flowers), citrus (like lemon), and stone fruit (like peach) have us reminiscing about so many lovely cups of Ethiopian Gesha, but an unexpected visitor from the tropics (hi, lychee!) causes this one to stand apart. ___________________________________________________________________________ Origin | Worka Chelbesa, Gedeb, Gedeo, Ethiopia Producer | Negusse Debela | SNAP Specialty Coffees Washing Station | Wate Danche Process | Anaerobic Washed Variety | 1974-1975 JARC selections, and indigenous landraces Elevation | 1900-2300 masl