Description
This coffee is sourced from family owned farms organized around the Worka Cooperative located in the Gedeo Zone, Southern Nations, Nationalities and Peoples’ Regional State, Ethiopia. The Worka Cooperative was established in 2005 and currently has approximately 305 members. In 2005, the cooperative joined the Yirgacheffe Coffee Farmers Cooperative Union (YCFCU), an umbrella organization established 2002 to support a sustainable coffee supply from cooperatives in the Gedeo ethnic region of Ethiopia. There are twenty-six other cooperatives affiliated with the YCFCU totaling more than 45,000 members.
Grade 3 Ethiopians can be surprisingly tasty. Stronger and less delicate than the Gr. 1 offerings. They will pull a stronger spiced chocolate note along with fuller flavors.
Variety: Indigenous heirloom cultivars
Altitude: 1750 – 2400 masl
Tasting Notes: A lovely coffee from light to dark. This was a good offering last season and a fantastic one this season. This year the cup has a bit stronger of a fruit factor and less more rustic tea notes. Shines at a light to medium roast and is full of floral/fruit and complex chocolaty spice notes. Light to medium roasts can come off a bit crisp and lemony, accentuating the fruity/floral tones, with just a little balance with dry chocolaty spice. One can really build up the chocolaty factor by progressing the roast closer to 2nd crack but its will mute up some sweet fruity notes that many will love. Great for cold brew or blending at a nice medium roast.
Roasting Notes: Roasts surprisingly even for a grade 3 natural. High chaff though. Best around a light to medium roast. Blending medium to dark. All depends on personal taste though, if you like fruity and floral, lighter is better. Complex chocolate and spice notes, take it a little darker. Setup is very important if shooting a bit lighter, took 3-5 days for those strong tea like spice notes to mellow, bringing the fruitiness and complexities forward in the cup.
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