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FILTER COFFEE | Ethiopia - Yirgacheffe Worka

SMALLHOLDER FARMERS


RIPE MANGO - SWEET LIME

Chocolatey taste Wild & fruity
Mild acidity acidity Bright acidity
Light roast light roast filter coffee Dark roast
From $19.50

Why you'll love this Ethiopian filter coffee

This light roasted, natural processed Yirgacheffe Worka Grade 1 is sure to impress with its stunning ripe mango and sweet lime notes. Yum!

Origin: Ethiopia, Gedeo, Gedeb, Worka
Growers Smallholder farmers from the Worka, Edera and Banko Gotiti kebele
Washing station: Edera mill owned by Gizaw Alemayehu Yirdaw
Processing method: Natural
Habitat: Garden coffee, wild-grown, Grade 1
Varietal: Kurume, Dega and other heirloom varieties
Altitude: 2000 - 2200 MASL

LIGHT ROAST COFFEE

For this Ethiopian coffee, we opted for a light roast profile. Lighter roasted coffee beans accentuate the coffee’s quality and its intrinsic sensory profile.

RECOMMENDED BREWING METHODS

We roast our filter coffees for a shorter time which makes them less porous than coffee roasted to a darker roast level. This means the coffee’s solubles, the tasty bits, extract more slowly and are best suited to slower extraction methods.

We recommend drinking this Ethiopian filter coffee as V60 pour over or batch brew for a cleaner cup with a lighter mouthfeel which lets the coffee flavours and acidity shine. If you are after a slightly bigger mouthfeel, try AeroPress (try a lighter brewing style recipe) or plunger brewing.

This filter coffee is best enjoyed without milk.

If you like brewing for espresso or stovetop, try our medium roast level of our Ethiopian Yirgacheffe Aricha coffee or Ethiopian Guji Tero.

NATURAL-PROCESSED 

Natural-processed coffees have the ability to display a diverse range of fruit notes. That’s because after the coffee cherries have been harvested, they are left intact and spread out to dry in the sun. That allows the beans inside the coffee cherries to draw in all those yummy fruit flavours and sweetness from the surrounding fruit flesh.

Discover Yirgacheffe Worka

Smallholder farmers

Yirgacheffe Worka coffees are grown at high altitude by smallholder farmers around the kebele of Worka, Edera and Banko Gotiti, of the Gedeb woreda of Gedeo.  In the Gedeo language the word 'Worka' (or 'Werika'’) means 'gold'.

As the population in Ethiopia’s coffee growing areas increased there wasn’t enough space for farmers to to separate crops from forests. Hence, you find coffee trees are grown alongside shade trees, enset, maize, fruit and vegetables. In hindsight – a fantastic move to preserve biodiversity and healthy soil.

On average an Ethiopian smallholder farm coveres less than 1 hectare of land and produces between 5-9 bags of coffee. Shade-grown at high altitudes and in the absence of synthetic fertilisers, are a foundation of sustainable coffee farming.  

Traditionally the Ethiopian coffee sector has been focused on well-known regions like Yirgacheffe, Sidamo and Guji. Since the ECX relaxed its regulations about three years ago, it now makes it possible for smaller and new regions to sell their coffee as differentiated profiles such as coffee from Worka which produces spectacular coffees.

Edera Washing station

Several washing stations/mills are operating in the Worka-Sakaro area which are competing for the ripe coffee cherries of its local coffee smallholder farmers nearby. The Worka-Sakaro Eldera mill is operated by Gizaw Alemayehu Yirdaw. Coffee has a long history in the Yirdaw family. Gizow’s father, Alemayehu) farmed coffee in the Gedeo highlands. After his farm was nationalised under the Derg regime, Alemeyehu moved into coffee processing and Gizaw learned this trade from his father. Gizaw now operates 5 coffee washing stations in Yirgacheffe. And when ECX regulations changed, allowing privately owned washing stations to hold export licences, he since opened his own exporting company being able to streamline the supply chain and providing welcome traceability and continuity in flavour profiles and quality of his coffees.

Gizaw understands that the coffees processed at his washing station can only be as good as the coffee cherries he can buy from his coffee farmers. You often see that farmers pick cherries before they are ripe and sell these because they are short of cash. This compromises the potential quality of the coffee. Gizaw attracts coffee farmers and outstanding quality coffees by paying a better price if farmers deliver ripe cherries. And to overcome the long cash cycle between the harvesting the last crop to the next one, Gizaw provides two separate payments to cover their expenses. One before harvest, when they are low on cash. And one payment during the coffee harvest.

At the washing station, the ripe coffee cherries are placed on raised sunbeds and dried for approximately 3 weeks. The cherries are constantly turned to control the fermentation process and give each cherry enough exposure to the sun. We love the natural drying process. It gives the coffees beans the extra time to absorb the sweetness and fruit flavours of the surrounding fruit flesh. 

About Yirgacheffe coffees

Did you know, the official name of Yirgacheffe coffees is Gedeo. Gedeo is a zone of the larger SNNPR state in Ethiopia, which stands for Southern Nations and Nationalities People’s Region. And Gedeo itself is made up of 6 different districts called ‘woredas’:

  • Dilla Zuria
  • Bule
  • Wenago
  • Yirgacheffe
  • Kochere
  • Gedeb

Now here comes the confusing bit. Yirgacheffe is actually a woreda (and a town) in itself located within the Gedeo zone. But the Ethiopian Commodty Excachnge ‘EXC’ labels coffees from all over Gedeo as Yirgacheffe coffees. Why? That’s because Yirgacheffe is one of the coffee areas defined by the Ethiopia Commodity Exchange in recognition of the common quality and flavours of coffee grown in the area around Yirgacheffe. So coffees from the Gedeo zone in the world of coffee are referred to as Yirgacheffe.

Sustainable coffee 

When sourcing our coffees, we not only select the best coffees based on the unique tasting profiles, we are very much conscious of the coffee’s environmental impact. Did you know the largest impact on a coffee’s carbon footprint happens throughout cultivation, harvesting and any processing undertaken at the farm. That’s why we differentiate between organic certified coffees, wild-grown coffees and environmentally friendly coffees.

Our Ethiopian coffee is wild grown. This means it is grown without the use of synthetic fertilisers and pesticides - very much like certified organic coffees, however without the certification stamp. That's because remote smallholder farming families often don't have the knowledge, financial resources, infrastructure and supply chain to obtain organic certifications for their coffees. 

Get your taste buds ready to experience this spectacular Yirgacheffe Worka filter coffee.

Happy filter coffee brewing!

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