Located in the southern part of Ethiopia this region produces some of the best fruity and sweeter coffees.

Hand-picked coffee cherries are taken directly from farms to coffee processing sites for sorting out under-ripe, overripe, and defective cherries with the best cherries remaining for pulping using a locally made processing machine called Agard. Immediately after pulping, coffee is soaked under water for 48 hours to undergo wet fermentation.  When the mucilage is completely removed, the clean parchment coffee is transferred to a soaking tank and stays there underwater briefly (2-4 hours). The coffee is then dried on raised beds under shade for 10 days till it reaches 10.5% moisture content.

A great balance of mango sweetness and lime acidity, this coffee is juicy and floral and works well as espresso and filter.

ETHIOPIA - Worka Chalbesa
REGION - Gedeb County Gedeo Zone
PROCESS - Washed
VARIETAL - 74110, 74112, 74165, Kurume
ALTITUDE - 1900-2300 masl

Tasting notes:
Floral, juicy, sweet chocolate, mango, pineapple, lime

Brewing suggestions: 
Espresso 22g in 44g out in 27-30 sec
Filter 1g coffee: 17g water