Cupping Notes: Red fruits, raspberries, sweet peach
PRODUCER: Neguesse Debela owner of SNAP: working with farmers in the kebele of Worka Chelbessa
REGION: Gedeb, Gedeo
WASHING STATION: Worka Chelbessa
ALTITUDE: 1,900 - 2200 masl
VARIETALS: 1974-1975 JARC Selections & Local Landraces
DRYING METHOD: Raised beds
The kebele (community) of Worka Chelbessa is in Gedeb, which is the most southern part of the Gedeo region. For the last decade, the area of Worka Chelbessa has become more and more well known for producing spectacular coffees, and this is why this area was one of the first places that coffee producer Neguesse Debela wanted to invest in when he started in coffee a few years ago.
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.
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